food production notes - ihm shimla · food production notes 5th sem ... the larder is a department...

Food Production Notes 5th Sem

INSTITUTE OF HOTEL MANAGEMENT CATERING AND NUTRITION, KUFRI, SHIMLA 1

Larder, Garde Manger, Cold kitchen

The term Garde Manger originally identified a storage area. Preserved foods such as: Hams,

sausages, bacon, cheese, etc. were held in this area, cold foods for Banquets and Buffets are

arranged here. Over the years this term evolved to mean more than just a storage area. It now,

also indicates a station in the professional kitchen, responsible for preparing Cold foods,

Buffets, Decorative pieces, etc. and it‟s Chefs who prepare them.

Definition: The Larder is a department set aside for the storage of all perishable foods both raw

and cooked and is also used for processing and preparation of all cold items served to the.

Functions: The Larder or Garde Manger or Cold Kitchen is a department in the professional

kitchen for:

1. The storage of all perishable raw food items which needs a storage temperature of minus-18

degree C.

2.The storage of all prepared and cooked items like cold appetizers, cold meats, cold sauces,

salads etc. and all cold items found on the Menu.

In order for the Larder to function properly it is essential that the Larder is separate from

the hot Kitchen and is located in a cool place but not very far. It must be well lit, airy and well

ventilated; it must be sufficiently spacious for staff to carry out their duties in a hygienic and

efficient manner. And it must be equipped with the necessary fittings, plant and machinery, tools,

etc. in accordance with the and / or quality of work.

Sub-Sections of the Larder Kitchen

Its main responsibility is to cater to the requirements of the Hot Kitchen for raw materials

such as fish fillets, steaks, etc, and to supply the finished products as required by the Room

Service, Buffets, Banquets, etc, for all cold dishes.



The Sections of the Larder can be divided depending on the volume of work into:-

1 BUTCHERY.

2 FISH MONGERY.

3 HORS D‟OEUVRE / COLD SAUCES.

4 SALADS.

5 COLD BUFFETS.

6 And MASALAS in the Indian context.

The Area which processes raw materials like meat, fish, etc, is the Butchery and the Fish

Mongery. Basic cuts are produced, marinated, roasted, smoked, or poached over here. The

portion or cuts or joints are prepared according to the demands from the different outlets within

the hotel.

The following products are produced:-

1. Gelatine products:

Aspic

Mouses, Mousseline

Colees

Chaufroid sauces

Cold soups

2. Marinated Products:

1 Salads

2 Brines and Cures

3 Pickled products

4 Smoked Products

3. Forcemeats for Galantines, Pâtés, Sausages, Terrines, Quenelles, Timbales, Roulades,

etc.

4. Piece Montee or Centerpieces or Non-Edible Displays:

1 Ice carvings

2 Tallow sculpture



3 Salt dough sculpture

4 Fruit and vegetable displays

5 Pastillage

6 Jelly logos

7. Thermocol displays

5. Cold Hors d’oeuvres

6. Sandwiches

7. Specialty items such as, Caviar, Oysters, Snails, Foi gras, cheese, etc.

LARDER EQUIPMENT

Large or heavy duty equipment

Buffalo Chopper or bowl chopper

Mincing machine

Bone saw machine

Gravity slicer or meat slicer

Vegetable processor

Dough mixer

Vacuum packing machine

Sandwich counter

Hanging rail system.

Sausage stuffer

Smoking machines

Grinding machine

Refrigerator

Walk in

Steel work tables

Weighing scale

Salamander

Butcher‟s blocks

Fish kettle



Steam kettle

Tools and small equipment

Zester

Channeller

Can and bottle openers

Corer

Pitters

Egg slicer

Mandolin slicer

Butcher‟s chopper and cleavers

Boning knife

Filleting knife

Oyster knife

Buntz knife or wavy knife

Cheese knife

Mezzaluna or mincing knife

Sieves

Chinois

Pie moulds

Terrine moulds

Trauchelard

Larding needles

Trussing needles

Perissienne scoops

Steak hammer

Meat thermometers

Brining syringe & pump

Duties and responsibilities of the Chef Garde Manger.

1 He is responsible directly to the Chef de Cuisine.

2 He is responsible for all perishable and frozen foods stored in the Larder.

3 He is responsible for all cold foods that are issued from the Larder.

4 He is responsible for supplying different cuts, joints, etc. of meat and fish as required by

the outlets.

5 He is responsible for all the staff in the Larder and their Training.

6 He is responsible for Hygiene in the larder as per H.A.C.C.P. standards.

7 He is responsible for maintaining Larder control, like checking for quality and quantity,

storing, keeping records of issues, daily stock sheets, etc.

8 He is responsible for controlling pilferage.



Essentials of Larder Control.

1 All invoices to be checked for quality and quantity against goods delivered to the

Larder.

2 To ensure that all goods received must be stored at the right place and at the right

temperature.

3 Portion control while pre-preparation must be carried out to ensure „yield‟ and

required number of portions.

4 Stock of food both raw and cooked must be regularly turned over. (FIFO).

5 Do not over stock.

6 Food items stored must be protected from vermin and pest.

7 Proper record of issues from the Larder both raw and cooked.

8 A daily stock / consumption sheet to be maintained.

9 Ensure complete hygienic standards are followed as per H.A.C.C.P.

10 Precautions must be taken to avoid pilferage

BRINES, CURES AND MARINADES

Brines and cures or salting is a method of preserving food and has been practiced since

antiquity. Probably the first preserved foods may have come about by accident- fish drying

on the seashore, either dried for future use or became rotten, unfit for eating.

INGREDIENTUSED FOR PRESERVING

SALT

The salt most commonly used the World over is the common salt or Sodium Chloride.

Salt changes foods, by drawing out water, blood and other impurities. In doing so, it

preserves them, making them less susceptible to spoilage and rot.

The important role played by salt is:-

OSMOSIS- is the movement of water through a semi-permeable membrane, such as

the cell walls of plant and animal, in order to equalize the concentrations of a solute

(typically salt) on both sides of the membrane. This is known as osmotic pressure.

Plant and animal cells contain relatively weak solutions of natural salts. Bacteria and

other micro nutrients thrive in such solutions, drawing in nutrients through the cell



walls. If however these cell walls are exposed to a strong salt solution the outward

osmotic pressure created by the strong solution prevents them from feeding and thus

from reproduction, there by their activity is inhibited and decay is prevented.

DEHYDRATION: The presence of „free‟ water is one of the indicators of a food‟s

relative susceptibility to spoilage through microbial action. In order to increase the

shelf life it is important to remove as much excess water as possible. Salt has a

dehydrating effect on foods by attracting the free water and making it unavailable to

microbes. Exposure to air or heat for controlled periods allows the water to evaporate,

reducing the overall volume and weight of the food.

FERMENTATION: Decay in foods is also caused by enzymes naturally present in

foodstuff as well as by living micro-organisms. Salt stops all enzymatic action by

upsetting the electrical balance of the liquid in which they act. The strength of the salt

solution is important. Some micro-organism can tolerate strong solutions of salt.

Among these are certain lactic acid producing bacteria, which, rather causing decay,

bring about beneficial fermentations. For this reason just the right amount of salt is

used so as to kill all harmful pathogens and allowing these to grow. The lactic acid

produced by these bacteria, itself safeguards it from bad bacteria. Eventually the acid

becomes so concentrated that even these bacteria die and fermentation stops ant the

food keeps, however the foods flavour is changed.

DENATURING PROTIENS: salt inevitably changes the structure of proteins in food.

Smooth foods become grainy and firm foods may soften.

CURING SALTS

For thousands of years humans have been eating meat cured with unrefined salt.

Those meats took on a reddish colour. However the reason for this colour change was

discovered, only in the 20th

century by German scientists who proved how nitrates and

nitrites compounds already present in unrefined salts cause cured meats to redden.

Sodium nitrate or NaNO2 gradually break down inside the cured foods, but by the time they

lose their effectiveness the curing and in some cases smoking procedures are finished, the

food is then cooked or refrigerated and the food remains safe. However in the case of

Prosciutto and some Salamis a stronger chemical Sodium Nitrate (NaNO3) is used as they

breakdown more slowly than Nitrites and therefore are effective for a longer time. Potassium

Nitrate or saltpetre is sometimes used, but it is not safe and since 1975 has been banned as a



curing agent in commercially prepared cured meats. Nitrites and nitrates are the subject of

controversy regarding their safety as substances known as „nitrosamines‟ are formed when

they are subjected to high heat, and are known to cause Cancer, but their use makes foods

safe from Botulism infection.

Two special mixtures are generally used for curing purposes:

Tinted Cure Mix (T.C.M.) or Pink Cure or Prague Powder

Prague Powder is a commercially-sold salt mixture used in preserving meat. It is a generic

term, not a trademarked name. The mixture is sold dyed pink to avoid confusion in homes

with table salt.

The mixture contains nitrites to give meat its pink colour, and prevent botulism. The nitrites

break down into nitric oxide and then dissipate. Ultimately, what is produced in the meat is

nitric oxide, which combines with myoglobin protein to give a pleasing red or pink colour to

the meat. As appealing as that benefit is, it's a minor one compared to the prevention of

botulism.

Two versions of Prague Powder are sold; you cannot swap one for the other.

Prague powder #1

Prague powder #1 is 1 part (6.25%) sodium nitrite to 15 parts (93.75%) salt, plus anti-caking

elements.

It is used for all curing other than dry cure. You use 1 teaspoon for 5 pounds (2 kg) of meat,

or 100g per 100 pounds (45 kg), and mix it with cold water to use.

Prague powder #2

Per pound (16 oz) (450g) of Prague powder #2, there is 1 oz (6.25%) sodium nitrite, .64 oz

(4%) sodium nitrate, 14.36 oz (89.75 %) salt, and anti-caking elements. It is mostly for dry

curing (e.g. products that require no cooking, refrigeration or smoking.) These meat products

typically take a longer time to cure. You mix with cold water to use, using 1 teaspoon for 5

pounds (2 kg) of meat, or 100g per 100 pounds (45 kg.)Certain strains of micrococcus

bacteria ferment the nitrate in Prague Powder #2, converting it to nitrite.

Prague Powder #2 lasts longer in food, because while the nitrite turns into nitric oxide and



dissipates, the nitrate instead has to first break down into nitrites before it can dissipate as

nitric oxide, thus you have a preservative present for longer.

SUGARS

Ordinary white sugar and other forms of sugar, including corn syrup, honey, and

maple sugar is used in some cures. Using less sweet forms of sugar, such as corn syrup and

dextrose, provides the advantage of sugar without adding too much sweetness.

Sweeteners are used for:-

Overcoming the harshness of salt in the cure.

Balance the overall flavour.

Counteract bitterness.

Help stabilize colour in cured meats.

Increase water retention in the finished product.

Provide a good nutrient source for fermentation.

HERBS, SPICES AND OTHER FLAVOURINGS

Nearly any spice or flavourings that are used in cooking may be used in curing. Some

traditional herbs and spices used are garlic, pepper, coriander, caraway, nutmeg, mace, dry

mustard, cinnamon, all spice, cardamom, etc. in addition, ingredients such as dry and fresh

chillies, infusions and essences, wines and vinegars may also be incorporated to give a

contemporary appeal.

FUNCTOINS OF CURING

Curing is done for the following reasons:-

For fixing of colour so as to give meat a nice colour. The nitrous oxide obtained from

reduction of nitrite reacts with haemoglobin and myoglobin to form nitric oxide

haemo or myoglobin, which upon heating or maturing is converted to the bright pink

nitrosylmyochromogen.

To alter and improve flavour.

Provides antioxidant function.

Provides protection from Clostridium Botulism.

To retard the development of rancidity.

To make the texture rougher.

To improve shelf life.



CURING METHODS

The two basic methods of cures are DRY CURES and WET CURES or BRINES.

DRY CURES

Probably the oldest method still used. In a dry cure the cure ingredients are mixed

together and packed or rubbed over the food product to coat it completely. The length of time

required for dry curing meats depends on their thickness. Whole Joints may take as long as

45 days, in such long cures the food is repeatedly turned and rubbed with the cure mixture in

order to maintain uniform contact.

WET CURES or BRINES

When salt and other curing agents are dissolved in water you get brine. To make brine

you may use hot water or even bring the brine to simmer to infuse the spices or other

aromatics. However the brine must be thoroughly chilled before you use it to cure foods. The

simplest way to use brine is to immerse the food in brine, may be by using weights and let it

soak until the cure is complete. However, brine may take a long time to penetrate to the

center of large items such as ham. To hasten the process brine may be pumped or injected

into the meats to make sure it penetrates evenly. After injecting the Joint may then be soaked

in brine as well. Commercial operations use multiple needle injection method. The length of

time required for wet curing depends on the size and thickness of the item. Fresh brine should

be made for each batch of cured items, do not reuse brines.

PELLICLE

Before cured foods are smoked, they should be allowed to air dry long enough to form

a tacky skin, known as pellicle. The pellicle plays a key role in producing excellent smoked

items. It acts as a protective barrier for the food and also plays a role in capturing the smoke‟s

flavour and colour. The exterior of the item must be sufficiently dry if smoke is to adhere.

SMOKING

Smoking has been used as a way of drying and preserving food since prehistoric

times. Smoking does have some preservative effects, but for modern cooking, it is more

important for the flavours that it gives to meats, poultry and seafood. Even smoked chesses

and vegetable are relished for their special flavours.



Basic rules for smoking:-

Do not smoke meats, poultry and fish that have not been cured, without the

preservative effects of curing, smoking could be unsafe.

Foods must be air dried after curing and before smoking.

In order to smoke foods a “Smoker” is necessary. The basic feature shared by each

type of smoker is a smoke source, a smoke chamber where the food is exposed,

circulation and ventilation.

The wood used for smoking could be Hickory, Oak, Walnut, Chestnut, apple, wood

from citrus trees, etc. In order to produce a rich, aromatic smoke soft woods must be

avoided.

In addition to various hardwoods other flammable materials like teas, herbs, stems,

whole spices, corn husks, fruit peels and peanut shells, may be added. Wood must be

free from oil or charcoal.

TYPES OF SMOKING

There are two types of smoking; they are Cold smoking and Hot smoking. In

cold smoking the temperature inside the smoke house is kept at or below 30 degree

Celsius. At these temperatures, the food take on the flavour of the smoke but are not

cooked.

In hot smoking the temperature in the smoke house may be as high as 90 degree C, for

fish and poultry. These temperatures are high enough to cook the foods being smoked.

Higher temperatures tend to cause excessive shrinkage. Foods may be hot smoked until

they reach an internal temperature of 150 to 163 degree C, to ensure that they are fully

cooked.

To summarize, the smoking process consists of the following steps:-

Curing (dry or wet)

Air drying

Smoking (hot or cold).



MARINADES

To marinade means to soak a food product in a seasoned liquid in order to:-

Flavour the product.

Tenderize the product.

Lessen the cooking time.

To increase the shelf life.

The tenderizing effect of acids in the marinade is relatively small but essential. The marinade

can also serve as the cooking medium and become part of the sauce.

Marinades must have the following 3 categories of ingredients:-

OIL helps to preserve the meats moisture besides providing flavour.

ACIDS from vinegar, lemon juice or wines helps to tenderize protein foods by

breaking them down, however employing strong acids may partially coagulate the

protein of meat making it seem partially cooked. It also carries flavours into the

product.

FLAVOURINGS a wide choice is available from a range of herbs and spices

depending on the purpose.

TYPES or KINDS of MARINADES

Cooked used when long keeping quality is important. Modern refrigerations have

made cooked marinades less widely used. An advantage of cooked marinades is that

spices release more flavour into the marinade.

RAW most widely used for long Mari nation under refrigeration.

INSTANT marinade may be used within a few minutes.

DRY marinade also called dry rub or a spice rub is a mixture of salt, spices and herbs

made into a paste using oil or garlic. This mixture is rubbed onto the surface of the

meat, poultry or fish. The item is then refrigerated to allow it time to absorb its

flavours. The rub may be left on the item or scraped off before cooking.

The word is derived from Latin “marinus” referring to the brine that was used in ancient

times.

Carbonade marinades use beer instead of wine.



History of Chacuterie

Charcuterie: French from chair „flesh‟ and cuit „cooked‟ is the branch of cooking

devoted to prepared meat products such as bacon, ham, sausages, terrines, galantines, pàté

and confit primarily from pork. Charcuterie is part of Garde Manger chef‟s repertoire.

Originally intended as a way to preserve meats before the advent of refrigeration, they are

prepared today for their flavours derived from the preservation processes.

In prehistoric times, probably sea fish was the first to come to the notice because

brined by the sea they either, fermented and became rotten, when left to dry on the shore or

they dried, thereby preserving them.

Meats were hung off the ground and near the fire to keep it out of reach from

scavengers and insects, in the process it dried and got smoked there by preserving them.

As communities settled down into herdsmen and farmers, they developed skills necessary to

ensure a relatively steady food supply, for example they not only developed skills for

domestication of animals and crops, but also to preserve them. There are records of

Sumerians as far back as 3000 B.C. used a similar method for preserving meats after salting

them. Records also show that Chinese and Greeks produced salted fish. Greek writer „Strabo’

was the first to record a detailed process of fish salting centres in Spain; some of them are

still prepared in the same way even today.

The Gauls were successful in domestication of Hog, and became experts in preserving

them as Ham and Bacon. Food preservation skills and the necessary ingredients like salt,

sugar and spices were greatly in demand.

The starting point of the Garde Manger commenced with the growth of guilds in the

12th

century. The right to slaughter and preserve foods which was one of the most important

activity occurring in Fall when cows, sheep and other animals were butchered before the

onset of winter, was a visible symbol of power, wealth and rank. This privilege belonged to

the Kings, Lords, Dukes and other nobility as well as to Monasteries and convents of the

Catholic Church.

As trade grew between countries the demand for specialty skills grew and the

formation of guilds came into being. Rules were established so as to prevent abuse of

monopoly and unfair pricing. These rules governed how merchants prepared and sold goods

and services. The guilds that prepared and sold cooked items made from pork were known as



Charcuterie meaning cooked flesh in French. These guilds kept the practical work of

preserving meats alive and thriving, making Ham, Bacon, Pâtés, etc.

With the advent restaurants, eating houses and hotels these skilled people found

employment, however till the great “Auguste Escoffier” came on the scene, there was no

organized structure in the Kitchens. It was only after him that Garde Manger was

incorporated into the Kitchen Brigade and it retained the traditions of preparing a variety of

preserved and cold foods. The Garde Manger, now, has expanded its scope to include

appetizers, salads, sandwiches and accompanying cold sauces and condiments.

Skills required by the Chef Garde Manger

The techniques required for preparing pâtés, terrines, sausage and cheeses are the particular

domain of the Garde Manger. A skilled Chef must possess a broad base of culinary skills,

those directly related to handling basic cold food preparation as well as those required to

handle / prepare hot food items, like roasting, poaching, simmering, etc., of meat, poultry,

fish, game, vegetables, grains, legumes, etc,.

Because the skills are so broad and varied, this is a highly specialized job and lucrative too.

The Chef Garde Manger besides being an excellent cook is also an artist.

SAUSAGE

Typically a chopped meat mixture stuffed into tubular casing. It is derived from the Latin

word “Salsus” meaning salted. The concept originated in antiquity when it was desirable to

find some way of preserving the blood and minor bits and pieces of a pig after slaughter. The

first recorded sausages makers were Roman. North American Indians made “PEMMICAN”

sundried lean buffalo or Venison meat, pounded with fat, mixed with vegetables, stuffed in

hide skins and sealed with tallow.

This method of preserving meat has proved to be so adaptable and successful that

sausages have come to take many forms and question of definition and classification are

complex.

Although meat, especially pork, is most commonly used, it is not the defining

character, for it is a known fact that fish sausages were also made. Glamorgan sausages in

fact, contain only vegetables, cheese & leeks. As regards shape, the Lorne sausages from

Scotland are square in shape without casing.



The evolution of sausages its hybrids are as vast as to make its classification difficult.

TYPES OF SAUSAGES

Sausages may be classified into 3 basic groups:-

a) Fresh sausages

b) Cured sausages

c) Smoked sausages

a) FRESH sausages is one that contains no nitrates or nitrites. It is basically a mixture of

ground meat, seasonings and flavourings. Although they are often raw, fresh sausages may

contain cooked ingredient, or they even be fully cooked before being sold. Any fresh raw

sausages containing pork, of course, must be fully cooked before being served/ eaten.

b) CURED sausages is one that contains nitrates and nitrites of sodium. These chemicals

help prevent spoilage and food borne disease and also keep the meat red or pink, even when

cooked. Cured sausages may be sold raw or cooked like soft and most fresh sausages,

semidried and firm, or dried and hard like salami. Some dried sausages may be eaten raw as

the curing, aging and drying process renders them safe to eat.

c) SMOKED Sausages may be hot smoked, and therefore cooked, or cold smoked. Smoking

may be light or heavy, depending on the sausages. Sausages are cured before being smoked

and that cure mixture is mixed directly with sausages meat.

The Basic sausages ingredients are as follows:-

Lean pork or other lean meat

Pork fat

Salt

Spices, herbs, other seasonings and flavourings.

In case of cured sausages, curing mixes are added to the above list.

Lean pork or other lean meat

Pork is the most commonly used meat in sausages making. Beef, veal lamb, chicken, turkey,

Duck, liver, rabbit, and venison are also used in combination with pork

Pork fat.

Pork fat or other fat constitute an important part of a sausage. Juiciness in any cooked meat is

largely due to the meat fat content. Without it the texture of the cooked sausages would be

very dry.

Fat makes up 25 to 50% of the total weight with 33% fat being the norm. Hard fatback is

preferred over other fats for pork sausages. Softer fats are more likely to melt out of the



sausages during cooking.

Cereal ingredients and fillers (rice, barley, bread crumbs etc.) can be used to help reduce fat

content. Because, these starches absorb and retain moisture, they enhance the total moisture

content of low fat sausages.

SEASONINGS:-

Herbs, spices and other flavouring account for the primary difference among sausages. It is

the seasonings that give them their characteristic flavour. Some of the major spices and herbs

used in sausages making are :- Allspice, Mace, Cayenne pepper, tarragon, cinnamon,

caraway seeds, ginger, basil, nutmeg, cumin, mustard, thyme, parsley, black pepper, paprika,

sage, etc.

OTHER FLAVOUR ENHANCERS

Monosodium glutamate

Mono-ammonium glutamate

Nucleotides

Bacterial cultures

Enzymes

Phosphates.

Acidulates: They are used for softening of tissue, juice retention etc.

STABILITY ENHANCERS

They are used to protect flavour, slow down mould growth, extend and bind the product.

There are 3 classes of extenders and binders.

- Animal based, are Gelatine and non fat dry milk

- fermentation based is done by introducing specific type of micro organism

- .Cereal based are flour, eat, wheat barley corn and rye.

- They extend the products volume by acting as fillers.

Other important ingredients used

Garlic Shallots Wine eggs

Onions Chives Vinegar

CASINGS:-

From the earliest time people discovered that parts of the slaughtered animal such as

intestines, stomach, caul and bladder made practical stuffing bags for the seasoned meat,

these casing are at the very heart of the sausages making process.



After the seasoned and or cured meats is stuffed into the casings, it dries for a specified time

in an environment of controlled temperature and humidity. As the casings hold the

ingredients in close proximity, complex chemical reactions take place and transform the meat

into sausage. Flavours mature, enzymes modify the textures and the meat is preserved, this

activity continues for days, weeks, and even months.

This curing period may be followed by smoking, where the permeability of the casings

allows the smoked to penetrate and create a distinctive flavour, colour and an outer protective

layer.

The casings give each sausage its identity either by its shape and colour.

1. Natural casing

Natural casings are made from the intestines of animals. Soon after they are slaughtered the

intestines must be cleaned.

The steps taken to process the intestines are as follows:-

i) Empty the intestines by flushing thoroughly with cold water

ii) Remove all the external sinew, blood vessel and fat.

iii) Wash again in running cold water.

iv) Drain all the water by pressing the intestine between two fingers and run them

from one end of the intestine to the other.

v) Soak the drained intestine in a disinfecting solution of potassium permanganate at

100C for 2 hours

vi) Drain and rinse the intestines

vii) Sort according to size and use.

viii) Casings are packed in dry salt for storage, when used they must be systematically

washed and rinsed in cold water before use.

Sheep casings are the smallest ranging from 3/4 inch (18mm) to 1 inch (25 mm) in diameter

16-18 mm Cocktail Sausages

18-20 mm Chipolata Sausages

20-22 mm Frankfurters, Chipolata

22-24 mm Strasbourg, frankfurters

Hog casing are medium sized about 26-50 mm diameter. They are used for many popular

fresh sausages

e.g. 26-30mm Small Toulouse



30-32 mm Toulouse, Bratwurst

35-38 mm Dry Salami

38-45 mm Salami

45-50 mm Big salami

Beef casings range in size from around 45 mm in diameter to more than 100 mm.

e.g. 34-37 mm Bloodwurst (dry)

37-40 mm Spanish Chorizo

40-42 mm Leberwurst

50-55 mm Large Salami

90-150 mm Mastadella

Natural casing are often sold packed is salt. Because of the preservative effect of salt the

casings keep indefinitely as long as they are refrigerated. They are easy to use. Before they

are stuffed casing must be untangled, rinsed and flushed and examined for holes.

Manufactured Casings :-

Man made casing are made from animal products such as collagen, while other are

manufactured from approved plastic materials. The advantages of manufactured casings are:-

a) Economical

b) Practical

c) They require very little preparations before use.

d) They come on easy to handle rolls

e) they come in various colours

f) In various lengths

g) Their uniform dimension makes accurate portion control easier.

Disadvantages:

Not easily available

Quite expensive

Casings may be reinforced with natural fibres or nylon, some can shrink into the sausage to

create a pleasing appearance. Both plastic and collagen casings offer the same control of

smoking as the natural ones.

TYPES of casings



Collagen casings can be made very thin and are delicate enough to be completely edible.

The collagen is made from the inside or corium layer of cattle hides. The casing is available

in size range of 14 to 45 mm. They hold up especially well on today high speed stuffing and

linking machines. They can be linked quite short Shrinkage loss is less with collagen casing

because the uptake of colour is very rapid, resulting in faster processing. These casings are

both sanitary and clean, thus saving time and labour. They are also available in a curved

style. Collagen casing require refrigerated storage at 10°C. They do not need nor can tolerate

prolonged soaking.

The Hukki Knitted collagen casing is formed around a nylon web which creates a very

strong casing. It is highly recommended for dry and semidried sausages that will not be

exposed to high smoking temperatures, the limit for this casing is 76.°C,they are available in

popular size and can be stored indefinitely at room temps. A 10 minute soaking is required

before use.

PLASTIC OR CELLULOSE CASINGS

They can be tailor made to any size and are very strong. They do not need

refrigeration, cleaning them before use is not necessary. They can be coloured and imprinted

with labels and logos, for e.g. red suggests Bologna, white indicates Liverwurst etc. These

casings are universally used in the manufacture of skinless hot dogs and frankfurters.

FIBROUS- CELLULOSE CASINGS.

These are by products of the food processing industry, Cellulose and fibre is extracted

from the husks, skin, peels, pips and seed of the fruit and vegetable during the processing

stage, which are them processed further to make casings. These types of casing are also

referred to as peel able cellulose. The fibre adds to the strength of the casings and enables

them to handle high temp especially during smoking.

PROTEIN LINED FIBROUS Cellulose Casings

A protein lining is often added to the inside of the above type of casings. The protein

lining caused the casing to shrink as the meat is cooked or dried so that it retains the shape of

the sausage. Used mainly for dried or semidried sausages. They need to be left soaking in

water before stuffing as the protein tends to stiffen during storage.



CAUL FAT (NATURAL CASSING)

A membrane lining of the stomach is used as casing to make flat sausages e.g.

Crepenette. The membrane is networked like a spider‟s web with streak of fat. Caul fat is

ideal to wrap items of uneven size like the „Joukanika‟ which are patty like Greek sausage

and the crepinette.

METHOD OF PRODUCTION

There are two methods of production:-

a) Basic grind.

b) Emulsion grind

BASIC GRIND

This method used for the following types of sausage

Fresh sausages which are raw sausages that are typically pan fried, grilled, baked or braised

before serving.

Cooked sausages: are poached or steamed after shaping, they may be sliced and served cold

or prepared by grilling baking or pan trying.

Smoked & Dried sausages are cold or hot smoked, then allowed to air dry in a curing room

to the desired texture, they may be prepared for service in the same manner as cooked during

smoking or are not fully dried must be fully cooked before serving.

Procedure

1. Grind chilled and diced meats, as well as other ingredients as required by the receipt

to the desired texture.

2. Mix the around sausage meats until they become homogenous

3. The sausage mixture is now ready to test, garnish and shape.

EMULSION GRID SAUSAGES

Emulsion sausages, such as frankfurters and mortadella are made from basic mixture

known as 5-4-3 forcemeat- 5 part trimmed raw meat to 4 part pork jowl fat to 3 part water in

the form of ice. Many emulsion style sausages are poached before smoking. The procedure is

as follows:-

1. Cut the meat and then grind through the fine grinder die.

2. Grind the chilled fat through the fine grinder die keep aside.

3. Add crushed ice and process until temp. drops to below 30F



4. Add the ground fat to the meat when the temp reach 400F

5. Add remaining ingredients including non fat dry milk and seasoning when the temp

reach 500F

6. Now ready for testing, shaping and finishing the sausage.

TESTING

No matter how many times you have used a particular receipt, it is important to make a test

each and every time. The quantity of your ingredients the temperature of the sausage mixture

and the conditions of your equipment all play a big role in the final quality.

Test the sausage by making a small sample that has been cooked in the way that you intend

the entire batch to be prepared the temperature of the forcemeat must be the same as you

would intend to serve.

Sausages may be

Baked

Pan-fried

Oven baked or roasted

Poached in water

Braised or stewed

served cold

GARNISHES

Sausages maybe garnished after the forcemeat has been tested cheese, vegetable

cured or smoked meats, nuts and dried fruits are examples of garnish used.

Non Meat ingredients

These are food additives which can be legally added to sausages or other processed meats.

They enhance Flavour, Colour, they slow or prevent bacteria growth, act as preservative and

extend the volume of the sausage.

There are six types of additive

Water is added during the blending stag. It improves the mixing and helps to extract

the proteins from the meat.

Curing Agents: - They are necessary to inhibit the growth of clostridium botulinum

an anaerobic bacteria and improve shelf life.



Curing accelerators speed up the curing process. The accelerators should not be

directly mixed with curing agents some e.g. ascorbic acid, enythorbic acid, citric acid.

Sensory enhancers also used to enhance the flavour, smell colour and feel of the

Sausage. They are: - Salt including MSE, sweeteners both nutritive and non-nutritive are

used.

Nutritive sweetness is cane or beet sugar, dextrose & corn syrup. Non-Nutritive are

saccharin, sorbitol, etc,.

Flavourings used are spices, hydrolyzed plant, vegetable and milk protein autolyzed

yeast extract and mustard flour :- adds to flavour increases volume act as binders and

improve peeling

Colouring both natural and artificial- if artificial they must be certified food colours.

Natural colourings may be obtained from paprika, saffron, turmeric caramel etc.

TYPES OF FOCEMEATS used in SAUSAGES

Cured minced forcemeats

Cutter pulverized forcemeats

Combination forcemeat

SAUSAGES OF SPIAN-PORTUGAL

CHORIZO made from small piece or chopped or mixed park with some fat, peppers to give

colour garlic ginger and other spices may be soft or hard cured goes with caldo verde

cabbage pot soup.

MORCILLA. black pudding or blood sausage seasoned with clove, cinnamon nutmeg

aniseed fennel pine nuts etc.

BOTIFARRA DOLÇA: - Sweet venison cured with sugar flavoured with cinnamon and

lemon juice eaten as dessert.

SAUSAGES OF BRITAIN

Cambridge –sage cayenne and nutmeg.

Oxford- pork + veal +beef suet, sage, nutmeg+ herbs

Wiltshire: ginger & seasonings.

Yorkshire nutmeg+cloves&cayenne

Glamorgan: cheese and leek sausage skinless coated with egg white

SAUSAGES OF FRANCE

Fresh sausages are known as SAUCISSE



e.g. Saucisse de Toulouse

saucisse de Strasbourg

Large sausages are known as Succession e.g. succession à curie

Andoville and and Andouillette tripe based, they are make in the Normandy region e.g.

Andoville de Vire cerealsare short stumpy fresh sausage made with pork, beef, coriander,

allspice nutmeg+ garlic.

SAUSAGES OF GERMANY

Three major categories

BRÜHWURST – which means parboiled sausage made from finely chopped raw meat

maybe smoked red in colour

e.g.

1. Frankfurter

2. Bierwurst coarse pork and beef sausage – garlic flavour.

3. Westphalian Schinkenwurst – smoked over a fire of Birchwood and juniper berries.

ROHWURST

Raw Sausage intended for keeping,-cured dried and sometimes smoked eg. Teewurst smooth

fine textured spiced

Mettwurst Raw smoked

Cervelatwurst. Not cured

KOCH WURST

Fully cooked sausages not intended for keeping

E.g. Leberwurst liver sausage

Rotwurst blood red sausage

Bhitwurst

Zungenwurst Tongue sausage.

SAUSAGES OF ITALY

Casalingo: homemade coarse black pepper flavoured.

Milanese also known as crespone mild garlic flavoured.

Salami Largest sausages



Pepperoni- long narrow highly spiced

MORTADELLA- largest

LOMBARDY-cloves and Cinnamon.

LARDER- TERMS.

Al dente:

Firm not soft or mushy, to the bite, refers mainly to vegetables and pasta. Italian expression “to

the tooth”. Correct degree of cooking pasta and vegetables.

Antioxidants:

Fats can be protected against the rapid development of rancidity by the addition of antioxidants

and has become an important commercial practice..Some of the important antioxidants are:

1) B.H.A.- Butylated hydroxyanisole.

2) B.H.T.- Butylated hydroxytolune.

3) T.B.H.Q.-

Antipasta:

Italian hors d‟oeuvres.

Attereau:

- a hot hors d‟oeuvre consisting of various raw or cooked ingredients that

are threaded on to a skewer, dipped in a reduced sauce, coated with bread

crumbs and fried.

*The name attereau is also given to Burgundian specialty consisting of minced meat and ground

liver and neck of pork, wrapped in a caul, shaped like large balls, they are baked in an

earthenware dish and served cold.

*May also be a hot dessert made with fruit and pastry, dipped in custard mixture, coated with

breadcrumbs and deep- fried.

Avgolemono:

Greek soup made from chicken stock, egg and lemon juice.

Aspic:

Many authors believe this word was derived from “ASP” a serpent who‟s icy

coldness recalls that of a jelly or from the Greek word “Aspis” which means a shield. It is

reduced clarified stock to the point of a jelly so that it solidifies when cold.



Bagna cauda:

A hot dip, which is a specialty of Piedmont, in northern Italy. It is a festival dish dating back to

the 16th

century. A puree is made using olive oil with a little butter, pounded garlic and anchovy

fillets heated for some time and served like a fondue- not as a meal but as a snack.

B.H.A.- Butylated Hydroxyanisole.

Used as an antioxidant and preservative in many foods containing fat or oil. The foods in which it

is used may be, potato chips processed meats, cereal products, biscuits, ice-creams and

shortenings.

Baked Alaska:

A classical dessert consisting of ice-cream on a sponge cake base, covered with meringue and

browned in an oven

Balsamic Vinegar:

It takes its name from “balsamic” meaning health giving. It is a traditional product of the

province of Modena in Italy and is the authentic standard authorizer.

- The Must from specially cultivated grapes is fermented and acidificated for a year, then it is

reduced by slow simmering to half or one third its volume.

- This sets off on its long slow journey from youthful zest to sumptuous maturity – siphoned

from one container into another in a “batteria” of barrels of decreasing size, each made from

different woods which add its own aromas to slowly concentrating liquid.

- This traditionally takes place under the roof tops of homes in the region from the “Este”

palace in the centre of Modena where the ducal acetia flourished in the 18th

century to the

attics of ordinary families. Here the extremes of temperatures and climate contribute to the

maturing process as the Aceto Balsamico concentrates by evaporation during the stifling

summer heat and matures during the cold clammy winters. The densely perfumed brew

needs to be used with respect for its qualities. A small dose in a liqueur glass makes a fine

after dinner digestive, reminding us of its medicinal use in the past, and hence its name.

Barding:

Thin slices of pork or bacon fat which are placed around Joints of meat, some game birds &

poultry, before roasting to prevent them from drying out in the heat of the oven. Bards are also



used as a lining for Pates, and lining the inside of a pie crust. The bards are usually removed

before serving.

Ballonttine:

A hot or cold dish based on meat, poultry, game birds or fish in aspic. The flesh is boned, stuffed,

rolled and tied up with a string, usually wrapped in muslin cloth then braised or poached.

Barquette:

A small boat shaped tart made of short crust pastry or puff pastry baked blind and then filled

with savoury or sweet filling.

Baste:

The term for lightly moistening of food like meat/fish, that is being cooked in an oven or in a

pot or under a grill. It also denotes spooning melted fat or cooking juices over the joint, it

may be repeated several times till the food is cooked.

Beurre Manie:

Equal parts of raw butter and refined flour mixed to a smooth paste.

Beurre Noir:

Butter heated till dark brown and flavoured with vinegar.

Beurre Noisette:

Butter heated till light brown and flavoured with vinegar.

Birds’ Nest (Nids d’hirondelle)

Nest built by the salangane, a type of Chinese Swallow which produce edible nests. Just

before the breeding season the birs feed on gelatinous seaweed, which makes their salivary

glands secrete a thick glutinous saliva with which they construct their nests. Used in

traditional Vietnamese and Chinese cookery. This preparation is very nutritious.

Bitoke

A dish made with minced lean beef moulded into a flat, oval or round shape. Introduced into

French cookery by Russian emigrants.



Black Pudding

A savoury sausage consisting of seasoned pig‟s blood and fat stuffed in a casing. The black

pudding is said to have been invented by Aphtonite, acook of ancient Greek. Fried or grilled

it is traditionally served with apples or mashed potatoes.

Blini

A small thick savoury pancake made with leavened batter that contains both wheat flour and

buckwheat flour. In Russian cookery bilinis are served with soured cream and melted butter

as an accompaniment to caviar and smoked fish.

Bombe glacée

A frozen dessert made from a bombe mixture consisting of 32egg yolks: 1 ltr, of milk: 1ltr,

of cream; often enriched with various ingredients and frozen in a mould. The dessert was

named after the spherical mould in which it is used to be made. Traditionally bombe moulds

are filled with two different mixtures, the bottom and sides of the mould are lined with a

layer of plain ice-cream, a fruit ice or sorbet, the inside then filled with the chosen bombe

mixture. The mould is clamped and frozen. To serve the bombe, it is turned on a serving dish

and may be decorated with crystallised fruits, jam, nuts, whipped cream, etc.

Botvinya

A cold sweet and sour soup from Russia made from beetroot leaves, spinach and sorrel. It is

garnished with cucumber and small pieces of fish.

Bouquet Garni

A selection of aromatic plants used to flavour a sauce or stock. They are usually tied together

in a small bundle in muslin cloth, to prevent them from dispersing in the liquid and are

removed before serving. A bouquet garni usually consists of parsley, thyme, bay leaf, celery,

leek, cloves, pepper corns, sage, etc,.

Braising

Browning joints of meat, poultry, game or fish by sauting in hot fat and then cooking them in

liquid as in stewing.



Brain

French for brain is Cervelle.

Bratwurst

A fine German uncured sausage.

Brochette

A large slightly flattened skewer made from cast iron or Stainless steel on which pieces of

meat, vegetables, etc., are threaded for cooking over charcoal or under a grill. Preparations

cooked in this way are also known as brochette.

Caillette

A small flat sausage made of minced pork meat and green vegetable baked in an oven and

eaten hot or cold, is a speciality of South France.

Caldo Verde

A Portuguese national soup made with olive oil, potatoes and curly cabbage. It is garnished

with slices of garlic, sausage and is served with maize bread and red wine.

Carbonade

A Flemish speciality made of slices of beef that are browned and then cooked with onions

and beer. The word comes from Latin “carbonata”. The name is also given to broiled pork

chops as well as to certain beef stews with red wine prepared in south of France.

Carotene

Orange pigment found in orange/yellow coloured fruits and vegetables.

Caul also known as crépine in French.

A thin membrane veined with fat that encloses the stomach of animals, e.g. Pig. The caul is

soaked in water to soften it and make it easier to handle, it is used to wrap around sausage

meat to produce a type of sausage known as Crépinettes.



Chapelure

Dried breadcrumbs.

Chaudfroid

A dish that is prepared as a hot dish, but served cold. They may be pieces of meat, poultry,

fish or game, coated with chaudfroid sauce and glazed with aspic. Part of a cold Buffet or

entree.

Choucroute or Sauerkraut

Cabbage preserved in brine and vinegar, German cuisine, has a sour flavour.

Chtchi or tschy or stschy

Russian soup consisting of sauerkraut, brisket of beef,duck or chicken, bacon and smoked

sausage topped with sour cream.

Chemise

A French culinary term meaning to coat or line the bottom and sides of a mould with

something to prevent the food from adhering to the container and enabling it to be turned out

easily.

Cloute

To stud with cloves, etc.

Chorizo

A long dry Spanish sausage flavoured with red pepper and garlic. The best known chorizo is

from Jabugo in Andalusia. Used in stews, cocido or paella.

Chowder

A term first used in North America in the 1730‟s and represents a hearty American cream

soup made from fish/shellfish and vegetables usually containing milk and mashed potatoes

and served with cream crackers and cheese, the most famous being „clam chowder‟.



Chipolota

A small, fresh sausage about 2 cm. in diameter made with medium or coarsely chopped

sausage meat enclosed in natural sheep‟s intestine. It may be eaten fried or grilled.

Chiplota garnish

The garnish used for game, poultry, meat or eggs, consisting of braised chestnuts, pearl

onions, glazed carrot, sautéed mushrooms, bacon and fried chipolata sausages.

Chiodnik

An iced soup of Polish origin, common in several Slavonic countries. The word means

refreshment. This soup is made with sorrel, beetroot leaves and cucumber puree, thickened

with wheat semolina flavoured with fennel and tarragon, and garnished with various

ingredients such as hard boiled eggs, crayfish and freshly diced cucumber.

Chinoise

A conical strainer with a handle, also known as china cap.

choron

Béarnaise sauce + concentrated tomato sauce.

Clamart

Any of the various dishes that include green peas either whole or in a purée, named after a

district in theHauts-de-Siene. The garnish comprises of tartlets or artichoke bottoms filled

with green peas.

Clear meat

A mixture of ground meat, egg white, vinegar and flavouring ingredients used to clarify

consommé.

Colle

A French term for gelatine, that has been softened in water, ready to dissolve, -- also applied

to melted aspic.



Concorde

A garnish for large joints of meat, consisting of creamed potatoes, trimmed and glazed new

carrots and peas sautéed in butter.

Confit

A piece of pork, goose, duck or turkey cooked in its own fat to preserve it.

Contre fillet or faux fillet of tenderloin

Part of beef sirloin which has been deboned and trimmed.

Coppa

Italian or Corsican charcuterie made by deboning and trimming loin of pork, seasoning and

marinating it with garlic and red wine. It is then rolled out and tied in a section of gut. The

Coppa is first braised and eaten before it dries out and becomes hard. The word means “nape

of the neck”.

Cornichon

A variety of cucumber with small elongenated fruits are picked when still unripe and pickled

in vinegar as a condiment. It is used as an accompaniment for cold meats, boiled dishes,

pastrami, pâtés, terrines and dishes using aspic.

Coulis

A thick puree made of cooked and seasoned shellfish, vegetables or fruits. It may be used to

enhance the flavour of a sauce, it may, itself, be used as a sauce or it may be used as an

ingredient in a soup e.g. Bisques.

Fruit coulis are sauces made with ripe or cooked fruits and served as an accompaniments to

hot or cold desserts, including ice-cream.

Crème fraiche

Fresh cream to which lactic acid bacteria culture has been added, which thickens the cream

and gives it a slightly sharp but not sour flavour.



Cromesqui or Kromesky

A hot hors-d‟oeuvre of Polish origin, which is made by binding a salpicon with a thick sauce

and when cold it is cut into rectangles and dusted with flour. These are then wrapped in a thin

savoury pancake or caul before being dipped in batter and deep fried. They may also be made

with a sweet salpicon.

Croquembouche

A decorative cone shaped dessert constructed from balls of choux pastry filled with custard

and glazed with caramel or spun sugar, usually placed on a base of nougat.

Darne

A thick, transverse slice of a large round fish cut on the bone. e.g. salmon or tuna.

Daube

A method of braising meat/fish/vegetable/mushroom in red wine stock, the name is derived

from Spanish „en daube‟(to braise).

Découpoir

A small S.S. or G.I. cutter that cuts decorative slices in the form of a

star/trefoil/heart/diamond/spade or leaf from soft foods such as jelly/truffles, etc.

Delice

Neatly folded fillet of a large fish.

Dégorger

A French term, referring to soaking of meat or fish, etc, in cold water to eliminate impurities.

It also means sprinkling certain vegetables (e.g. bitter gourd) with salt to draw out excess

water and bitter juices.

Dim sum

A Cantonese speciality, consisting of a collection of steamed and fried snacks, e.g. spring

rolls, dumplings, etc.



Dodine

A dish of boned, stuffed and braised poultry, similar to ballontine.

Dolma

Refers to Greek/Turkish cuisine where a Vine leaf is stuffed with rice/mince, in place of Vine

leaf cabbage or fig leaf may be used.

Du barry

Dishes containing cauliflower, as the foundation ingredient. These dishes were dedicated to

Countess du Barry the favourite of King Louis the fifteen.

Duxelles

A basic preparation consisting of chopped onions, mushrooms and shallots sautéed in butter.

Em Baller

A French term, meaning to wrap up an article in Caul or muslin, that is to be poached or

stewed in stock.

Entrecote (rib steak)

A piece of prime quality Beef which should be cut from between two ribs.

Escalope

Same as Scallop, a thin slice of white meat.

Falafel

Spicy, Middle Eastern food consisting of chickpeas, onions and spices rolled into small balls

and fried in oil.

Feuilleté

Puff or flaky pastry shaped into fingers or triangles filled or garnished with cheese, ham,

seafood, etc. May be served hot or cold as an entrée.

Filet mignon



Filet mignon(French for “cute fillet” or dainty fillet)is a steak cut of beef taken from the

tenderloin.

Forestiére a’ la

A garnish consisting of wild mushroom, potato noisettes or rissoles and bacon.

Frangipane

An almond flavoured pastry cream used in the preparations of various desserts, cakes,

pastries, sweet and pancakes. It is made of milk, sugar, refined flour, eggs and butter mixed

with ground almond.

Fricadelles

Balls of ground meat(beef or pork or both) which are deep or shallow fried. Of Belgium,

German and north France cookery.

Frittata patata

A Spanish egg and potato omelette.

Fumet

A liquid obtained by reducing a stock or cooking liquor that is added to a sauce or stock to

enhance its flavour or give it extra body. The word is used for concentrated fish or mushroom

stocks.

Ganache

Ganache is a glaze, icing or filling for pastries made from double cream and chocolate.

Godivau

Delicate forcemeat of veal and fat, for making quenelles or to fill a vol-a-vent.

Gougon

Small strips of fish breadcrumb coated and fried.

Gravadlax



A classic Scandinavian dish consisting of thin slices of dried salmon pickled in sugar, salt,

pepper, and herbs, especially dill, originates from an ancient method of preserving by

burying it in sand for a few days the fish would ferment and become slightly sour. May be

served thinly sliced with a slightly sweetened sauce of mustard and dill as an appetizer.

Green bacon

Side of pork only cured.

Guacamole

It is a dip originating in Mexico and consisting of avocado, tomato, onion, lemon juice and

spices. It is eaten with totopos or maize chips.

Gum Tragacanth

A reddish or white mucilaginous gum extracted from the genus Astragalus,

Found in Asia and used in the manufacture of stabilizers, emulsifiers and thickeners of the

food industry. It prevents the crystallisation of ice-creams and jams.

Haggis

Haggis is a Scottish national dish, a type of a spicy offal sausage. Traditionally consisting of

a sheep‟s stomach stuffed with a spicy mixture of the animal‟s heart, liver and lungs minced

with onion, oatmeal, suet, spices and salt. The Haggis is poached in stock and served with

mashed swede or rutabaga(Swedish turnip).

Ham Hock

The hock is the lower portion of a hog‟s hind leg made up of meat, fat, bone, gristle and

connective tissue.

Hongroise à la

Dishes that contain paprika. Of Hungarian origin.

Jardinière

A mixture of vegetables consisting of carrots, peas, turnips and French beans served as a

garnish for roast and sautéed meats, etc.



Kottbullar

These are Swedish meatballs, which are part of the smorgasbord table at a Swedish party..

Larding

The process of adding fats to cuts of meat or certain types of fish to provide moistness, whilst

it is being cooked in an oven. It consists of threading thin strips of pork fat into a cut of meat

with a larding needle.

Leberwurst

Literally liver sausage made with finely ground pork, onions pork liver and seasonings. It is

soft and spreadable. A product of Germany.

Lorette

Lorette is a garnish consisting of chicken croquettes, asparagus tips and sliced truffles

Marrons

Chestnuts that have been poached in syrup and then glazed, marron glace as they are known

were created during the reign of Louis XIV and sold in the syrup they are cooked.

Meringue

A very light sweet mixture made from sugar and stiffly beaten egg whites that when baked

becomes crisp and firm. Invented by a Swiss pastry chef „Galasparini‟ who practised his art

in a small town of Meiringen.

Mortadella

A lightly smoked Italian sausage served cold and very thinly sliced as an hors d‟oeuvre, a

speciality of Bologna. The recipe dates back to 1484.

Moussaka

A dish common to Turkey, Greece and the Balkans made with slices of aubergine arranged

in layers alternating with minced mutton, onion, tomatoes and cheese, and baked in an oven.

Mousseline



A mousseline is a dish based on meat, shellfish or foie gras(usually puréed) to which

whipped cream has been added. It may be any of various mousse like preparations most of

which have a large quantity of whipped cream. Mousseline is also denotes a sauce which is

hollandaise sauce mixed with whipped cream, it is also known as Chantilly sauce. It is also

used to describe the paste or forcemeat used to make fish or meat balls.

Nage

An aromatic court bouillon in which crayfish or lobsters are cooked.

Nesselrode

A name given to various cooked dishes and pastries all containing chestnut purée, dedicated

to Count Nesselrode, the 19th

century Russian diplomat who negotiated the treaty of Paris

after the Crimean war.

Nougat

A sweetmeat made from sugar, honey and nuts.

Oven spring

The rapid rise or increase in size in a loaf of bread during the first few minutes of baking.

Over run

The increase in volume in an ice-cream mixture due to incorporation of air whilst it is being

frozen.

Paella

A traditional Spanish preparation made from rice cooked with vegetables, chicken, shellfish,

etc. Its name is derived from the container in which it is prepared. Originated in the district of

Valencia, its three basic ingredients are rice, saffron and olive oil. Garnish may include

vegetables like French beans, peas, red peppers and artichoke and meats like chicken, rabbit,

duck, lobster, prawns, squids and chorizo.

Pan-bagnat



A speciality of Nice, France consisting of a kind of sandwich sprinkled with olive oil and

filled with onion, anchovy, celery, black ripe olives, etc.

Panini

An Italian sandwich made with very white bread brushed with olive oil and filled with

crudités, charcuterie, etc.

En Papillote

A small decorative paper frill used to garnish the bone end of a lamb, veal or chicken

drumstick. It also means cut of meat or fish baked in a wrapping of grease proof paper or non

stick baking parchment or foil.

[[

Pastillage

A paste used in confectionary made from a mixture of icing sugar and gelatine dissolved in

water or gum tragacanth and powdered starch. It is kneaded until firm enough to be shaped

easily may be coloured and left to dry. Centre pieces may also be made using pastillage.

Paupiette

A thin slice of meat or fish spread with a layer of force meat, and then rolled up into a neat

sausage shape, it may be barded or tied with string or secured with toothpicks before being

cooked.

Pellicle

The drying operation after raw items are cured in brine is important for a thin glossy skin like

sheen will develop on the item that has been dried properly and is known as Pellicle.

Pesto

A cold sauce, from Genoa in Italy Large quantities of basil are ground with garlic, pine nuts

and parmesan cheese, olive oil is added gradually to make a bright green aromatic and full

flavoured sauce with a thick pouring consistency

Piccata

Describes a small round veal escalope sautéed and served with a spicy lemon and butter

sauce.



Plombières

An ice-cream made with almond flavoured custard cream and kirsh.

Quenelles

Chicken forcemeat, pea shaped, which may be poached or fried and used as a garnish.

Ramekin

A small round straight sided soufflé dish 8-10 cm. In diameter in oven proof china or glass, it

is used to cook and serve individual portions of a variety of hot entrées, small cheese or

seafood or fish soufflés. It is equally useful for serving aspics as well as for cold creams and

custard. The word is derived from German „rubm‟ a little dish with cream.

Sabayon or Zabaglione

A light foamy dessert of Italian origin made of egg yolks, sugar and marsala wine beaten

over hot water until pale and foamy

Salsa

Sauce made from tomatoes, onions, chilli peppers and spices, served with Spanish or

Mexican food.

Spatzle

A speciality common to Alsace in France and southern Germany, consisting of small

dumpling or noodle made from flour, egg and cream, poached in water or broth then pan

fried in butter, and is used to garnish

meat dishes and may also be served as an entree.

Stramer max

A type of sandwich in which a bread slice is fried on it is placed sautéed bacon and on the top

of the bacon a fried egg is placed, it may be garnished with sprigs of parsley and quarters of

tomatoes.

Sundae

A dessert originated in the U. S. A. Consisting of ice cream and fruit coated with jam or

syrup and topped with nuts, confectionary and cream. Originally it was reserved for the

family on Sundays.



Tammy

Muslin or cheese cloth used as a strainer.

Tempura

Typically Japanese shrimp and vegetable fritter using a light batter made with wheat flour,

cold water and eggs. It is traditionally accompanied by a lightly sweetened sauce and a white

radish puree sprinkled with ginger.

Tex Mex

A mixture of Texas and Mexican cuisine.

Tofu

Tofu also known as soya bean curd is a soft, cheese like food made by coagulating fresh hot

soya milk with a coagulant. It is of Chinese origin and was prepared as early as 2nd

century B.

C.

Tournedos

Also known as filet mignon is a small round slice about an inch thick, taken from the heart of

the fillet of beef and sautéed or grilled.

Viennoise, à la

Veal escallops coated with egg and bread crumbs, sautéed and served with hard boiled eggs,

capers and parsley and a slice of lemon.

Walweska

The name given to fish poached in fumet garnished with a slice of lobster and thinly sliced

truffle coated with mornay sauce, finished with lobster butter and glazed in the oven-

dedicated to Count Walweska, natural son of Napoleon one.

Washington

A garnish for poached or chicken braised with sweet corn and bound with a very thick cream.



Zakuski

In Russian cooking an assortment of small hot or cold savouries served before a meal as hors

d‟oeuvre. Zakuski are larger in size than canapé.

Zampone

An Italian speciality from Modena consisting of a boned and stuffed pig‟s trotter, it may be

served hot or cold. It is stuffed with a force meat of pork, green bacon, truffles and

seasonings and then cured, smoked, boiled and often served with lentils. A large trotter is

called zampone and a small one zampino.

Zingara

Garnish containing paprika and tomato. Zingara means gipsy in Italian. It consists of demi

glace and tomato sauce mixed with ham, pickled tounge, mushroom, truffle and paprika

served with veal escallops or sautéed chicken.

ASPIC

Definition:-

Aspic jelly or gelée is clarified stock that contains enough gelatine that it solidifies

when cold. The gelatine may be naturally extracted from bones or added from a package.

A good stock naturally contains a certain amount of gelatine but in most cases it

must be supplemented with additional unflavoured, packaged gelatine.

Aspic jelly may be nearly colourless or various shades of amber.

It must be crystal clears. This is achieved by clarifying.

White or light coloured aspic is used when the natural colours and decorations must

show through.

Amber or golden aspic enhances the brown colour of foods such as roasted meats

and poultry.

Aspic is used as a coating for foods and as binding agent. When it is used for coating

foods, it has 3 main purposes.

1. The Protect food from the air, which would dry them out and discolour them.

2. To improve appearance and give shine.

3. To add flavour in this case the stock must be of a high quality



As a binding ingredient aspics is used in mousse, terrines and aspire moulds. It is also the

binding agent in chaud froid sauces.

In addition, when congealed and chopped or cut into various shapes aspic jelly is used as a

garnish for platters.

Procedures for converting stock to aspic jelly.

1. Test the stock for gelatine content if less, add powered gelatine.

2. Clarify as for consommé remove all traces of fat

3. The aspic jelly is now ready to use.

Chaud Froid

Topics:

Meaning of Chaud froid

Making of Chaud froid & Precautions

Types of chaud froid

Uses of chaud froid

Chaud froid translated means “hot-cold” the name refers to the fact that this

sauce is applied hot and served cold. The high gelatine content of the sauce

makes it possible to apply it to an item while still warm and flowing. As the

cooling sauce gels, it adheres to the product. It gives a smooth, pristine surface

and seals the item from the air.

The reasons for using chaud froid sauce are:-

1. Protection of an item from the air while sitting on a buffet.

2. The sauces act as a background on which to decorate. Besides the chaufriod is

adornment in itself.

3. The sauce can complement the flavour of the coated item

TYPES

The most common method of categorizing chaudfroid sauces is colour. There are a

wide variety of additions made to chaudfroid sauces, depending on the intended end use. The

result is a broad range of flavours and colours.

They may be classified as:-



(a) Chaudfroid Blanche (White)

(b) Chaudfroid ( Yellow)

(c) Chaudfroid brune (brown)

(d) Chaudfroid a l‟aurore(Red)

(e) Chaudfroid vert (green)

(f) Chaudfroid Mayonnaise

PRERERATION OF CHAUDFROID

Basic white Chaudfroid yield: 2 cups.

Reduce 11/2

cup veloute and ½ cup mushroom fumet in a thick bottomed sauté dish.

Reduce over full heat stirring continuously, and then add 1¾ cup aspic and 2/3rd

cup

cream.

Continue reducing until the white sauce coats the back of the wooden spoon. Ensure

a good consistency by cooling a small quantity of sauce on ice, if is not sufficiently

firm, add a few more spoonfuls of aspic to it and reduce again. Strain through a

sieve or Muslim cloth and stir until it reaches the desired consistency by cooling it

on a bed of ice.

Yellow Chaudfroid

Same as above – a little turmeric powder is needed.

Red Chaudfroid- a‟l‟ aurora- To above add 50 gms. of fine tomato puree.

Green Chaudfroid – Vert

To above add fine puree of spinach.

Brown Chaufroid- brune.

Same as above- only substitute Demi- glace for veloute

Chaudfroid mayonnaise

To the mayonnaise sauce a little gelatine may be needed to bring it to the right

consistency.

Precautions whilst using chaudfroid

1 Food to be coated must be completely cooled or the coating may not adhere to

it,



2 The item to be coated must be placed on a rack and must be coated with aspic

to smoothen the surface.

3 First coat sides of the item then the top.

4 The first layer must be allowed to set in a refrigerator before the second coat is

applied.

5 Do not coat too much – min. 2 mm.

6 If there are lumps remove coating and start all over again.

7 The coating must be firm before decorating.

8 All decorations must be dipped in aspic of before placing to avoid falling off.

9 Aspic must be clear and transparent to show the designs clearly.

10 Food surface must be fairly dry when coating with aspic or chaudfroid or it

with run down.

11 Platters or mirrors must be used in proportion to the food to be displayed.

12 All food used must be edible.

13 If using silver platter it is better to coat the base with aspic.

14 The proportion of garnish must be in relation to the size of the item to be

decorated.

15 Planning and sketching of the layout must be done much in advance.

16 Avoid handling foods with your hands to often.

Tempering the chaud froid

Chaudfroid sauce should be tempered before applying. Once the item has been

properly prepped, the sauce may be tempered this is a matter of bringing the temperature of

the sauce by either slightly heating or cooling, to a point which will allow the best, and

easiest coating. The gel takes place at approximately 85°F

The closer you can maintain the sauce to this temperature without it getting too thick, the

more evenly it will coat. It should take two to three coats of chaudfroid for a smooth,

glistening finish.

Chaufroid that is too warm when applied results in problems:-

1. It tends to wash over the item leaving a very thin layer.

2. If extremely warm it will melt away the layers already present.

3. It increases the possibility of bubbles on the surface.



4. It takes more time than necessary to apply.

Chaufroid which is too cool (thick) when applied creates its own set of problems:-

1. The sauce will not coat the item smoothly.

2. It will form lumps.

3. The layer of sauce will be too thick and uneven.

A sauce which is tempered to the right temperature will do the following:-

1. The sauce will be easy to manipulate.

2. It will give a smooth even coating.

3. It will make the application of the coating easier and more efficient.

There are two ways to apply chaud froid sauce. It can be either ladled on the item or

the item can be dipped into it.

The ladling method is suitable for both large and small items.

Place the item(s) on a wire rack over a clean sheet pan.

Whilst lining small items on the rack keep at least one inch space between them.

Ladle the tempered sauce over small items using even strokes in one direction only.

Try to cover each item entirely with each pass.

Avoid dripping on previously coated items.

Large items, which cannot be covered in a single pass, must be started with the lower

areas first and finish with the higher areas.

The dipping method is ideal for smaller items e.g. timbales.

Whichever method of coating is used, the items should be refrigerated between each

coat and before final trimming

After applying chaudfroid the items must be TRIMMED for decoration

Carefully remove the items from the rack/screen.

To create a smooth even surface trim the bottom with a sharp paring knife dipped in

hot water. They are now ready for the FINAL STEP.

After decorations they are chilled after which they are glazed with a single coat of

well tempered aspic jelly.

The final gaze of aspic keeps the chaud froid looking fresh and sparking



FORCEMEATS

One of the basic components of Charcuterie and Garde Manger items is a preparation known

as Forcemeats.

Definition: Forcemeat is a lean meat and fat emulsion that is established when the

ingredients are processed through together by grinding, sieving or pureeing. Depending on the

grinding and emulsifying methods and the intended use, the forcemeat may have a smooth

consistency or may be heavily textured or coarse. The result must not be just a mixture but an

emulsion, so that it would hold together properly when sliced. Forcemeat should have a rich

and pleasant taste and feel in the mouth.

Uses: Forcemeats has many uses, it may be used for making quenelles, sausages, pâtés,

terrines, roulades, galantines and to prepare stuffing for other items.

STYLES: Each Forcemeat style will have a particular Texture. The four basic forcemeat

styles are:-

Straight.

Country style or Champagne.

Gratin.

Mousseline.

Straight Forcemeats combine pork and pork fat with a dominant meat in equal parts, through

a process of progressive grinding and emulsification. The meats are cut into cubes, seasoned

and marinated, ground and then processed.

Champagne County style forcemeat is rather coarse in texture. It is traditionally made from

pork and pork fat, often with a percentage of liver and other garnish ingredients.

Gratin Forcemeat made by sautéing some portion of the dominant meat which is cooled

before it is ground.

Mousseline is very light Forcemeat, based on white meats and fish. The inclusion of cream



and eggs give a Mousseline its characteristic light texture and consistency.

Components of forcemeat and their contribution

Meats:

Meat is the major component of Forcemeat. Its contribution to the particular character of the

force meat will depend on the dominant meat chosen. The type of meat used includes pork,

lamb, beef, veal, poultry, game and fish. The dominant meat is often combined with pork

because it has a high capacity for water retention which aids in the production of a moist

forcemeat and readily allows for extension of volume in the final product. The functions of

meat as the major component in forcemeats are extremely important to the production of a

quality product. The body and structure of the product is dependent upon the meat for the

matrix of protein into which the fat particles of the forcemeat are suspended. As the meat is

broken down into progressively smaller particles more proteins are exposed, these proteins

encapsulate the smaller particles of fat, trapping it in the forcemeat giving it a moist flavourful

product with a pleasing mouth feel.

Fats:

Fats contribute flavour, binding power and texture to the forcemeat. Pork fat primarily

fatback is considered the best type of fat for use in forcemeat. It has a neutral flavour and is

relatively pure. It has an ideal melting point for forcemeat production. It is soft enough to melt

in the mouth yet hard enough to stand up to cooking temperatures. Lamb fat is limited to

forcemeat production to those which contain lamb. The strong flavour and hardness of this fat

makes it less desirable in forcemeats. Beef fat is also very hard and also undesirable. Poultry

fat is soft, has a strong flavour and a low melting point making it difficult to emulsify.

Panada:

Panada as it is applied to forcemeats, indicates a paste prepared from flour, bread, rice

or other starch products. It aids in binding the fat, it lightens the density of the product, and it

contributes to the seasoning of the product. However it should be noted that improved modern

technology and equipment makes it possible to create better emulsions without the addition of

panada. According to Escoffier there are five types of panadas: 1. bread panada.2. Flour

panada. 3. Frangipane panada. 4. Cooked rice panada. 5. Cooked potato panada.



N. B. List not Exhaustive.

Eggs:

The major contributions of eggs to the forcemeat are binding power and firmer texture.

Eggs are not used in sausage making.

Seasonings:

Seasonings serve a far greater function in the forcemeat than simple enhancement of

flavour. It facilitates the exposure of myosin, the protein largely responsible for binding

forcemeat. It also enhances water retention and flavour.

Curing salt:

It is also sometimes called T.C.M. (Tinted Cure Mix) or Prague powder. It is composed

of 94% salt (NaCl) and 6% Sodium Nitrate. Curing salt is tinted pink to distinguish it from

ordinary salt. The two primary reasons it is used are to fix the colour in a processed meat and to

inhibit the growth of Clostridium Botulinum. Curing salts converts to nitric oxide when it

combines with processed meats. This nitric oxide combines with myoglobin, the red meat

pigment; this combination preserves a pink color in the meat after it is cooked.

Spices:

Spices are primarily responsible for the distinctive flavour characteristics of various

forcemeats. Some of the spices used are; white and black pepper, cloves, paprika, bay leaves,

marjoram, thyme, basil, nutmeg, mace, ginger, garlic, etc. Other flavourings used are wine,

brandy, shallots, etc.

Garnishes:

Garnishes may be added to forcemeat after it is completed. There is a wide range of

possibilities for this purpose and may include mushroom, dried currants, dried fruits and nuts as

well as traditional garnishes of pistachios, smoked tongue and truffles. Garnishes should be at

least partially cooked and cooled before adding.

METHODOLOGY OF PREPERATION

The basis of successful forcemeat preparation starts with:-

Careful selection of ingredients which are to be used and assemble them before beginning.



Choose the right equipment and prepare them properly for production, the most important

being the grinder and food processor.

The preparation of forcemeat consist of 3 main steps:

1. Fabrication and grinding.

2. Moulding, forming and stuffing.

3. Cooking.

1. Fabrication and grinding.

Basic fabrication will include four steps:

1. The meats should be trimmed of fats, gristle and silver skin.

2. The rind should be removed from the fatback.

3. The meat and fats should be cubed.

4. The cubed meats and fats should be well chilled.

NB. Partial freezing of fats could be done to maintain low grinding temperature, however

freezing of meat should be avoided.

Seasoning and curing is the next step. Salt, curing salts (if used) and any other seasonings are

distributed evenly. The mix is then allowed to marinate preferably overnight.

Grinding: grinding procedures followed, must be able to keep intact meat proteins until the

cooking stage for the success of the emulsion. Maintaining the temperature of meat between

7°c to 13°c during the grinding process prevents the denaturing of the proteins and will

increase the binding power. The marinated meat and fat mixture through a large ¼ inch die,

on medium speed. If finer textured forcemeat is required then the mixture is ground a second

time through a smaller die. This is referred to as progressive grinding. For pureed forcemeat

the mixture would be transferred at this point to a well chilled food processor and processed

to a smooth paste. At no time during grinding should the temperature rise above 15°c.

2 Moulding, forming and stuffing.

Prior to filling moulds, the forcemeat mixture should be tested. Poaching a small quantity

quenelle in lightly salted water will allow the determination of correctness of flavour, seasoning

and binding.

* Forcemeats should be placed into terrines and pate moulds in several layers to

minimize the possibilities of air pockets.

* When layering, garnishes may be added to the forcemeat, random garnishes should be

evenly distributed and inlaid garnishes should be carefully positioned within the terrine, pate or



galantine.

3 Cooking

Various methods of cooking may be used depending on the reciepe in which the forcemeat is

used.

POINTS TO BE KEPT IN THE MIND FOR HANDLING & STORAGE OF

FORCEMEATS

The preparation of a wholesome product calls for strict sanitary practices. There is a constant

danger of cross contamination of the various components of forcemeat.

The meats and other components in the forcemeat must be held at safe temperatures both

before and during processing.

Once processed they must be quickly cooled and then held at safe temperatures.

Always fully dismantle and clean processing and grinding equipment between batches of

different types of meat to avoid cross contamination.

Always chill everything involved in the production.

On completion of production always store forcemeats covered and under refrigeration.

Galantine & Ballonttine

Definition: A cold jellied loaf made of lean poultry veal, game, pork or fish mixed with

forcemeat containing eggs, spices and various other ingredients in its own skin and tied.

Galantines are cooked in a well flavoured stock and served cold as an entrée. The name

comes from the old French galantine meaning felly.

The galantine is made up of:

1. The skin as an outer layer

2. Force meat

3. Garnish

Recipe of galantine de volaille

Singe a large 2 kg chicken, cut of feet and pinions.

Slit the bird along the back, carefully separate the skin without tearing it from the

carcass, including legs.]

Scrape the skin clean and soak in cold water.

Dry well and spread it out on a clean cloth.



De bone the carcass separating the flesh from the bones

Dice the flesh-keep aside.

Now prepare forcemeat consisting of:-

1. Finely minced or ground loin of pork 250gms.

2. Finely ground shoulder of veal 250gms.

3. Diced fat bacon 150gms.

4. Diced ham

5. Pickled tongue diced 150 gms.

for garnish take

6. The breast of the chicken cut into strips. 150gms.

7. Blanched pistachio 25 gms. Marinated in brandy

8. Diced truffles 50 gms.

To make forcemeat.

1. Take the chicken meat minced meat, and grind to a fine forcemeat along with 2 eggs,

30 ml brandy salt, spices and a little gelatine.

2. Remove this force meat and with wet hands blend it together with the garnish

consisting of diced ham, diced fat some pistachios, strips of Chicken breast and diced

truffles.

3. Shape into a ball and then into a rectangular block.

4. Place this block of forcemeat over the central third of the chicken skin and gently fold

the chicken skin.

5. Soak a coarse linen cloth in water and wring it out, then spread it flat on the table.

Place it so that a flap 20 cms wide hangs over the edge of the table.

6. Place the galantine horizontally on the cloth about 10 cms from the edge of the table.

7. Wrap the galantine in the cloth as tightly as possible, sausage shape.

8. Tie both ends of the cloth securely.

9. Tie the galantine with string in three places to keep it in shape.

10. Bring to boil rich aspic stock add the galantine and poach for approx 1 ¾ hour.

11. Drain carefully, cool slightly, unwrap the cloth rinse it in luke warm water and wring

thoroughly.



12. Again spread it on the table and reroll the galantine and tie security, set to cool under

a slight weight, till cold.

13. When cold, remove cloth, coat with aspic and decorate.

14. Serve cold in slices with tarragon mayonnaise, along with a lively red wine such as

Chinon.

BALLOTTINE

A hot or cold dish based on meat, poultry, game birds, or fish. The flesh is boned,

stuffed rolled and tied up with a string usually wrapped in muslin-similar to galantine then

braised or poached.

HAM & BACON

Ham is the most distinctive of all cured products, universally popular and may be

eaten raw or braised or boiled or roasted.

The term used describes specifically the hind leg of a pig above the hock joint cut

from the carcass and cured. GAMMON is also from the leg but is cured while still attached to

the side of the carcass.

Ham in its more general meaning of the hind leg is applied to cured meat made from

other animal, including wild boar mutton, goat venison and even badger.

The process of curing all hams being with salting. This may be done with dry salt or

brine, or a combination of the two. Wet cures penetrate the meat more quickly.

The flavour of Ham depends on many factors breed and age of pigs, its diet, kind of

wood burned for smoking the meat, and the length of the time it is aged.

The interplay of these factors give Ham a diversity almost as rich as that of wine or

cheese.

A good ham should be plumb with an ample, though not too thick layer of fat under

the rind.

The method of curing hams was also done by the Chinese, where the province of

Yunnan is known for fine quality hams.

There are two main types of cured Hams :-

1. Those eaten raw and

2. Those eaten cooked



HAMS eaten raw

When eaten raw they are usually served finely sliced. They are cured, matured and

dried, they may be smoked. Although they are suitable for serving raw, they may be used in

cooked dishes. These hams are normally dry cured. The most important aspect of the curing

process is the MATURING PERIOD.

The maturing period consist of the drying process which may take several months to a

year. Only “Certified” pork may be used so as to eliminate the possibility of TRICHINEA

bacteria growing. This is done by freezing the pork according to a specific schedule.

VARELIES OF RAW HAMS

Jambon d “Ardennes- The best known Belgian ham smoked to dark brown.

Jambon de Byaonne – French smoked Ham with a smoky flavour and brown

exterior made around Orthez and Peyrechorade east of the ancient port city of

Bayonne. The red seal guarantees that the ham comes from good quality Carcasses

that has been rubbed with a mixture of salt from Salies-de-Béarn, saltpetre, sugar,

pepper and aromatic herbs and has been dried fro 130-180 days.

eg. Jamón ibérico, Spanish from the native Iberain pig, which is reared in the

woodlands of south and Western. Spain, also known as PATA NEGRA (black

trotters).

Jamón Serrano –Mountain Ham- produced from white pigs especially large, white,

landrace, Belgian white species,

Jamón Serrano de Jabugo is considered the best.

Knochenschinken „ham on the bone‟- a hard heavily smoked, German ham.

Landrauch „country smoked‟ a heavily smoked and dry German ham.

Prosciutto di Parma This ham is the most famous of raw hams because of its

delicate taste. .These hams are dry cured and matured without smoking for at least

eight months and sometimes two years. Connoisseurs are very fond of the ham from

San Daniele and Langhirano near PARMA. also known as prosciutto crudo de

Parma

Westfalishe schinken Westphalian ham- is protected by a trade mark- it is dry

salted, then brined, scrubbed with cold water to reduce its saltiness and cold smoked



over strongly resinous wood, like beech and juniper wood and juniper berries, then

dried, it is dense textured and brown in colour.

Mainz Ham is brined, desalted, soaked in brandy or wine lees and cold smoked for a

long period.

COOKED HAMS

Hams to be served cooked are cured by traditional methods usually having a high salt

content and have to be soaked several hours before cooking.

The best hams are salted by injecting the brine into the veins before the joint is boned.

It is then put in brine for four days. The drained ham should be brought to the boil in fresh

water. Jest as the water boils it should be drained away and fresh water added. When the

water boils and the scum has been skimmed off, flavouring agents such as onions, vegetables,

a bouquet garni, peppercorns, are added.

The ham is then simmered gently, alternatively it may be baked a combination of boiling for

half the time and then baking gives excellent results.

As a guide cooking times are calculated at 40 minutes. per kg, plus an extra 40

minutes.

Cooking hams are also produced commercially by pressing into a mould before

steaming e.g. block shaped PARIS Ham

Examples

York Ham. One of the best known cooked hams. Traditionally. it is dry salted,

smoked over oak and matured for 3 to 4 months. It is cooked on the bone either in

stock or steamed. It can be served hot or cold, accompanied by Madeira or port sauce

and spinach.

VIRGINIA HAMS is a general term for a ham made from the meat of hogs fed on

acorns, peanuts and peaches. Dry cured in barrels for several weeks, they are then

coated with molasses, pepper and brown sugar. They are cured for a further two

weeks and then hung to dry slowly for 10-12 months. Some varieties are also smoked

over very aromatic woods such as hickory and matured for up to a year. This involved

process gives the ham a distinct flavour and deep reddish brown colour.

SMITHFIELD HAM is a trade name for a variety of Virginia Ham, available only

from Smithfield Virginia. They are dry cured for several months resulting in a dense,

dark, red meat. They are not smoked.



Williamsburg ham is a milder version of Smithfield Ham.

Pennsylvania ham is brine cured. It is pickled in vinegar & sugar, then smoked over

apple or hickory wood resulting in a fully cooked ham. Prosciutto (PARMA) COTTO,

a cooked version of prosciutto Crudo, which takes less time to produce and less

expensive.

CANNED HAMS are available for Holland, Denmark and Poland they may or not be

smoked. No refrigeration is required if they are sterilized.

PRAGUE HAM is the most celebrated European Ham from Czechoslovakia. It is

sweet cured and smoked over beech. If raw it must be cooked before service it is also

available cooked.

Nutritionally ham has a fat content of 2 to 5% and has 300 kcal/100 gms when

cooked and 380 kcal/100 gms when raw.

GAMMON

Gammon is also from the hind leg of pork but is separated from the carcass after

salting. It may be smoked or left un smoked.

BACON

The side of a pig cured with salt in a single piece. Bacon is peculiarly a product of the

British Isles, or is produced abroad especially in Denmark. Bacon held a place of primary

importance in the British diet in past centuries. Large scale bacon curing business was set up

in the 1770‟s by John Harris in Wiltshire, still a bacon centre. The standard commercial

method of curing bacon is known as the Wiltshire cure. This was originally a dry cure.

The prepared sides of the pig, legs still on, were strewn with salt and stacked skin side

down. After two weeks the salt was brushed aside and the sides matured for a week before

packing.

In modern times the sides are both injected and immersed in brine in place of dry salt

and smoked. A Wiltshire side is a large piece of meat and is divided up for various purposes.

The shoulder yields the cheapest bacon, the most valued is back and streaky bacon from the

loin and belly respectively. The leg yields Gammon and the other parts of the side may be

used as “boiling bacon”. The breeds of pig used for bacon are hybrids of Yorkshire large and

Landrace. The French use the term lard to mean any kind of bacon. Streaky bacon is termed

„Lard de poitrine (fumé is added if it is smoked). The German word for bacon is speck

LACHSSCHINKEN speck for back bacon. The Italian use streaky bacon and call it



PANCETTA. The Spanish call streaky bacon TOCINO. American bacon is cured meat from

the belly of hog, which has particularly soft fat which allows the bacon to become crisp on

heating.

The word derives from the old French BAKKO which means a piece of salted pork.

Bacon remains a gourmet product in the English breakfast. They are sold as thin slices

„Rashers‟ in Britain which are eaten fried, grilled or broiled, especially with eggs. Bacon is a

useful flavouring in many dishes such as casseroles, stews, salads, charcuterie, Choucroute,

etc.

They are also used for barding, larding etc.

Green Bacon are sides of Pork only cured. Bacon is high on calories.

CURING

There are four methods of curing Hams.

i) Brine pumping

ii) Spray pumping

iii) Brining

iv) Dry curing

Brine Pumping

An apparatus similar to a large syringe is filled with the prepared brine. The meat is

injected with brine at several points, insuring even distribution. The ham is then immersed in

the same brine for three to four days to insure the exterior portions are fully cured.

Spray pumping:

This is done by commercial processors with special pumps. It is also known as stich

pumping. The pump has multiple needles and can deliver brine to every part of the Ham‟s

interior in one step. Both types of pumping are considered the best method for curing ham

and is combined with immersion to produce the best results.

Brining:

By immersion only is done for small pieces of Ham. It is not a method which can be

used for large joints of ham, because the interior may spoil before the cure has a chance to

reach it.



ii) Dry Curing: is done by rubbing the cure mixture thoroughly into the ham. Several hams

are cured by stacking them in a barrel the dry cure mix is the same as brine minus

liquid.

Pâté

Pâté on its own signifies a dish consisting of a pastry case filled with meat, fish,

vegetable or fruit & is baked in the oven & served hot or cold. In England these are known as

"pies".

The word is used in three ways in French

(a) pâté

(b) pâté en croûte

(c) pate en terrine

The pastry used in most cases was made with lard.

If made with lard, the pastry must be made well in advance.

The pastry lid must be sealed at the edges so that the filling does not escape.

The centre at the top is pierced with a chimney for steam to escape.

The fillings or forcemeat is based on pork, veal, ham, chicken, fish, game and

sometimes vegetables, and, or mixtures combining the above.

The ingredients are generally minced or ground, but some of them may be cut into

juliennes, dices, etc.

The ingredients may be marinated separately.

The filling is placed in the centre of the rolled out pastry and the edges are folded

over and sealed, or alternately, as is done in England by using pie dishes and

covering them with a pastry.

Baking starts in a hot oven which is then turned down to medium.

Hot pâté have a little sauce or gravy poured into through the chimney before

serving.

In case of cold pate aspic flavoured with Madeira, port, etc. it is poured through

the chimney filling up the space caused by baking .The aspic should be ready to

set.

They are served cut into thick slices.

Pâté is synonymous with pate en croûte.



Pate en croûte (reciepe)

Place 500 gms of sifted flour on a work top and make a well in the centre.

In the well add two whole eggs and 100 ml of water & 175 gms. of lard.

Mix together kneading lightly till a smooth paste is formed.

Refrigerate 2 hours before use.

Pate en terrine (reciepe)

Def. Pate en terrine is a meat, poultry, game, fish, or vegetable forcemeat, put into

a terrine dish lined with bacon, cooked in the oven and always served cold. After

making the forcemeat into a smooth consistency mix in 80 gms lard and 80gms

foie gras.

Pour this mixture into a small terrine, press down and leave to cool.

Melt lard on a very low heat, pour into the terrine, cover it and allow cooking in a

bain-marie.

Cooking time is approximately 45 minutes to 1 hour per kg at 160 deg C.

Recipe for pate maison

Sr.no.. ING QTY.

1. Chicken liver 500 gms.

2. Lean pork 125 gms.

3. Fat bacon 125 gms.

4. Chopped onions 50 gms.

5. Parsley 10 gms.

6. Garlic 7 gms.

7. Butter 100 gms.

8. Cream 65 gms.

METHOD-

• Clean chicken liver properly by removing all veins, connective tissue &. tubes.

• Wash & cut into dices.

• Fry diced fat bacon in butter add diced lean pork & diced chicken liver.

• Add onion, herbs, garlic & seasoning.

• Sauté for few minutes.

• Mince this mixture finely then rub it through a fine wire sieve , add cream

• Pour this mixture in a terrine lined with larding bacon



• Cook in an oven in a bain marie till warm in the centre and fat on the surface is quiet

clear.

• Cool under pressure by keeping some weight on it.

• Serve from the terrine or turn out and slice.

FOIE GRAS

Foie gras ( French for "fat liver") is a food product made of the liver of a duck or goose that

has been specially fattened. This fattening is typically achieved through gavage (force-

feeding) corn, according to French law, though outside of France it is occasionally produced

using natural feeding.

Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as

rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold

whole, or is prepared into mousse, parfait, or pâté, and may also be served as an

accompaniment to another food item, such as steak. The technique of gavage dates as far

back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately

fattened the birds through force-feeding.

Today, France is by far the largest producer and

consumer of foie-gras, though it is produced and consumed worldwide, particularly in other

European nations, the United States, and the People's Republic of China. Each liver weighs

approx. 700-900 gms. for geese and 300-400 gms. for duck. The colour ranges from ivory

white to creamy to pink.

Forms of foie gras

In France, foie gras exists in different, legally-defined presentations, from the expensive to

the cheap

1.foie gras entier (whole foie gras), made of one or two whole liver lobes; either cooked

(cuit), semi-cooked (mi-cuit), or fresh (frais);

2.foie gras, made of pieces of livers reassembled together;

3.bloc de foie gras, a fully-cooked, molded block composed of 98% or more foie gras; if

termed avec morceaux ("with pieces"), it must contain at least 50% foie gras pieces for goose,

and 30% for duck

http://en.wikipedia.org/wiki/Food_product

http://en.wikipedia.org/wiki/Liver

http://en.wikipedia.org/wiki/Domestic_duck

http://en.wikipedia.org/wiki/Domestic_goose

http://en.wikipedia.org/wiki/Force-feeding

http://en.wikipedia.org/wiki/Delicacy

http://en.wikipedia.org/wiki/French_cuisine

http://en.wikipedia.org/wiki/Ancient_Egyptians



Foie gras are available in four forms.

*fresh raw foie gras sold during Christmas

*freshly cooked foie gras

*semi cooked pasteurized foie gras available in cans.

*preserved foie gras prepared in traditional ways, sterilized and preserved in its own fat.

TRUFFLE

Truffles are hypogeous (underground) versions of mushrooms. They don't form a

prominent stem and their spore-bearing surfaces are enclosed. They rely on animals eating

them (mycophagy) to distribute their spores, instead of air currents like mushrooms. Truffles

resemble small potatoes, and often between the size of a marble and a golf ball.

There are hundreds of different kinds of truffles, and while none are known to be

poisonous, only a few of them are considered to be delicacies by humans. Truffles (and

mushrooms) are only the "fruit" of the fungus (like an apple to an apple tree); the main

perennial fungal body exists as a web of filamentous hyphae in the soil. All of the truffle

fungi form mycorrhizae with the roots of trees, and are essential to the trees' ability to acquire

nutrients. The belowground fruiting habit of truffles is thought to be an adaptation to forest

fires or dry or frosty periods, in which aboveground mushrooms are more vulnerable.

A subterranean fungus which lives in symbiosis with certain trees, mainly the oak but

also the chestnut, hazel and beech. They belong to the family "tuberaceae", order tuberales,

class ascomycetes, a large class of fungi known also as sac fungi because their spores are

formed in a sac like structure called "ascus".

A highly esteemed food stuff, the truffle- from latin "tuber" meaning over growth is

spherical, of variable size and irregular shape and black, dark brown or sometimes grey or

even white in colour, it is found in chalky-soil about 12 inch below the ground.

The truffle has been known and appreciated since ancient times. The Egyptians ate

truffles coated with goose fat en papillote.

The ancient Greeks and Romans attributed therapeutic and aphrodisiac powers to

them.

Legend says that during thunder storms when lightning strikes the ground gives rise to

truffles. During the middle ages they fell into oblivion. However they returned to popularity

during Renaissance.

http://www.natruffling.org/faq.htm#mycoph

http://www.natruffling.org/faq.htm#prov

http://www.natruffling.org/faq.htm#mycorr

http://growth.lt/



Pigs or even dogs are used to seek out the truffles and it was common in the 17th

century. They spring up spontaneously when the fungal spores or mycelia encounter the

rootlets of oak and form a mycorrhiza which takes its nutrients from the trees. The truffle

itself is the fruiting body of the fungus and does not appear to be connected by any filaments

to the mycorrhiza.

There are approx. 70 types of truffles, 32 of which are found in Europe. The most

highly esteemed is the black truffle of Perigord which matures after the first frost; it has black

flesh streaked with whitish veins and gives off a strong aroma.

The black must be rounded and in a single piece and it is not at its best until ripe. It is

also known as diamond of cookery and the famous chef Brilliant Savarin called them black

pearl.

Truffle are now sold in cans, peeled or scrubbed, ripe and whole. They are graded

(A) Surchoin- firm black flesh, uniform size.

(B) Extra- Surchoin: with firm flesh more or less black, irregular in size.

(C) Premier choix: with more or less firm flesh, sometimes light in colour, of irregular

size.

(D) Canned: Truffles are also canned in pieces, peelings and fragments.

J.K.Vandoyer observed that "there are two types of people who eat truffles, those think

truffles are good because they are dear, and those, who know they are dear because they are

good".

Truffles are eaten raw or cooked, cut into strips or slices, diced or shredded in the

form of julliene or fumet or essence or simply for their fragrance. They are best eaten for

themselves fresh and raw with butter or salads or cooked in embers or braised in white wine

or in a puff pastry. They are not cooked before canning, simply scrubbed and salted.

Shelf life of truffles is about a week, white is more delicate than black. Truffles must

be kept in an air tight container as they very readily give off their moisture and aroma, and

can lose up to 10% of weight overnight.

Truffles have twice the calorie content of cultivated mushrooms and 3 times that of

wild mushrooms. 100 gms gives approx. 90 K cal.

Some of truffle species are:

1. Tuber Melanosporum.

2. Tuber Magnatum.



3. Tuber Aestivum.

4. Tuber Indicum.

APPETIZERS

An excellent definition has been given by Escoffier which states “To perk up the spirit

of some and to give spirit to others who are without it” this is the supreme role of the Hors

d‟oeuvre on a menu”.

Hors d‟oeuvres are meant to pique the taste buds and perk up the appetite. Hors

d‟oeuvres and appetizers are synonymous.

Hors d‟oeuvres is a French expression and its true meaning is a preparation served

outside of the menu or at the beginning of the meal before the main course. It comes from the

French term „hors‟ (outside) and goes back to early times, when at Banquets the appetizer

(hors d‟ oeuvre) was served in a separate room (antechamber) where the guest assembled and

waited for the arrival of the „Host‟ and the Chief Guest.

Guidelines for foods served as Hors d’oeuvres

Should be small enough to eat in one or two bites some hors d‟oeuvre may be eaten

with the fingers, while others may require a plate and a fork.

Should be kept light, delicate and unsubstantial.

Should be Attractive. Because hors d‟oeuvre customarily precedes the meal, they are

considered a means of teasing the appetite. This is partially accomplished through

visual appeal.

Designed to complement the meal that is to follow. It is important to avoid serving too

many foods of a similar taste or texture e.g. Lobster canapés/ lobster bisque.

Guidelines for presentation of HORS D’OEUVRE to assist the Chef: -

Keep in mind the nature of the event, as well as, the menu that follows, when

selecting hors d‟oeuvres.

Ice carvings and ice beds are often used to keep seafood and caviar very cold, as well

as for their dramatic appeal.

Hors d‟oeuvre served on platters or passed on trays should be thought fully presented,

so that the last hors d‟oeuvre on the plate is still attractively presented.



CLASSIFICATION

The possible variations of hors d‟oeuvres are almost limitless. Being virtually

unlimited, the selection of hors d‟oeuvres served by the Chef may be dictated by specific

occasions or by the circumstances. Almost every culture has their version of what is referred

to by Americans as Appetizers, and the French as hors d‟oeuvre.

Some Examples.

RUSSIAN “Zakuski” – are various preparations patronized by the Russians. These

are laid out on a table to be enjoyed by the arriving guest for an hour or so before the

main meal. These are blinis and breads of various kinds with savoury toppings, served

in Russia with vodka.

ITALIAN – Antipasto – means before the pasta. A typical selection would include

marinated mushrooms, artichoke hearts, sliced salami and prosciutto ham, smoked

sardines, anchovies stuffed olive, roasted red peppers- etc.

SPANISH – „Tapas means lid‟. It refers to variety of items-e.g.:- kidney beans in

vinegar sauce boiled sliced potatoes with garlic and mayonnaise, small meat balls, salt

cod, black olives etc.

SWEDISH – “Smorgasbord” means bread and butter table- It includes shrimp,

pickles, meatballs, herrings, smoked salmon, caviar aquavit etc.

INDONESIAN “Rijsttafel” meaning rice table, a Dutch meal of Indonesian origin - It

includes the service of a central dish of fluffy rice, surrounded by a large number of

side dishes including sate spicy pork and goat, dumplings, hard boiled eggs, steamed

veg. etc.

JAPANESE “Sushi‟ – considered as the national dish of Japan. These are tiny

portions of sliced raw fish, placed on mounds of vinegary rice. Sushi and sashimi is

the formal Japanese first course.

GREEK “Meze” – It includes such items as keftedakia (tiny meat balls, Kreatopita

(triangular flaky pastry filled with ground meat) spanakopita (triangular pastries filled

with spinach and feta cheese) and taramosalata (creamy pink cod roe paste).

DUTCH “Smørrebrød” – means buttered bread this is a Danish open faced sandwich

using pieces of meat, fish or vegetables, artfully arranged.

HORS d‟oeuvre may be classified in various ways because of its complexity: -



a. Hot & Cold Hors d‟oeuvre is the major division. There are further classifications

within these major categories.

b. Classical and contemporary.

c. Vegetarian/Non vegetarian.

d. Hors d‟oeuvre singular and compound.

HOT HORS D’OEUVRE

They are generally served at cocktail parties or at dinner where it is more likely to be

served after the soup, it is seldom served at lunch.

Warm and hot appetizers include small servings of pasta such as tortellini or ravioli,

Puff pastry shells like vol-au-vent or made into turnovers and filled with savoury ragouts or

foigras, broiled or grilled fish, seafood or poultry, Crepes, blini. Meatballs etc. vegetables

such as steamed artichokes with a dipping sauce, asparagus, grilled vegetables may also be

featured.

Examples of Hot Hors d‟oeuvre.

Croquettes, Fritters, Kromeskies, Rissoles, Beignets, Bouches Quiches. Barbequed Spareribs,

Sheik Kebab, Baked Clams, Baked Crab, Broiled breaded Scallops, Fish Cakes, Croustades

Baked Beans, etc.

COLD HORS D’OEUVRE

The greatest variety and unbelievable diversity is associated with cold hors d‟oeuvre,

for e.g. Hors d‟oeuvre a la francaise- In this hors d‟oeuvre is presented in small oblong dishes

called „raviers‟. The dish is needed because the hors d‟oeuvre are usually served with a

marinade, sauce, relish or other accompaniment and require a fork for service or for eating.

Any foods can be used in this category but they must be bite size.

Zakushki or hors d‟oeuvre a la Russe or canapés a la Russe became very popular in

the 1890‟s. This cold hors d‟oeuvre are considered to be classical and made up of certain

specified ingredients. Chefs in Russia were patronized by the Czars and reached the pinnacle

of their profession. It consists of a base of blinis the famous Russian pancake made out of

buck wheat flour. This was topped with a toping that would be meat, fish, vegetable or a

combination of these. A characteristic of the topping is that it would most often be flavoured

with a smoked meat or fish. The chef had a chance to demonstrate his imagination and skill.

Intricate garnishes of exquisite designs would decorate the Zakuski.

This would then be finished off with a glaze of aspic. The Zakuski is a dinner hors d‟oeuvre



and are larger in size than the canapé. They are presented to the guest individually without an

accompaniment or sauce.

CRUDITÉS

Crudités essentially means food eaten raw “Common usage of the term is normally

limited to raw Vegetables, particularly for hors d‟oeuvres. Vegetables often used for crudités

are-red, yellow, and green bell peppers, carrots, celery stalks, summer squash, red radishes,

Belgian endive, cucumbers, cherry tomatoes lettuce etc. these are cut into finger size pieces

or decorative rounds and served with one or more varieties of dip or dressings.

CANAPÉS

The term CANAPE refers to a small open faced sandwich which may be topped with

an endless variety of savoury food items.

The canapé is comprised of four parts: -

BASE

The base serves as the foundation of the canapé. It must be firm enough for the guest

to hold with two fingers without its topping spilling into the guests lap. The base would

normally be bread-toasted or plain, white or brown. However a variety of other base

ingredients could also be used like puff pastry flaky pastry, short crust, pizza dough, choux

pastry, etc.

SPREAD

The spread applied to the base has a threefold purpose:-

1. Spread adds flavour & moisture to the canapé.

2. Spread acts as a glue to hold all of the components of the canapé together.

3 Spread provides a fat barrier to prevent the base from becoming limp and soggy from

the juices of the main body.

There are primarily two types of spread: -

a) A basic spread of 50% butter and 50% cream cheese.

b) Any compound butter that is suitable for the main topping of the canapé being

prepared.

Either type of spread should be softened sufficiently to allow easy spreading.



MAIN BODY or Topping:

This part of the canapé may be almost any savoury food items such as sliced cold

meats or seafood or vegetables. The main body is what gives the canapé its particular flavour

and character. Items of food used for the main body must be cut so that each canapé has a

consistent size and shape. e.g. a slice of cheese, hardboiled egg, ham, salami, mushrooms or

chicken coated with a thick cream sauce, marinated mushrooms, and prawns could all be used

as a topping. The list is limitless and can only be contained by the imagination.

GARNISH

Garnish of a canapé increases the eye appeal. It should enhance not overshadow the

main body garnish can be a small leaf or herb or a piece of food which is in keeping with the

canapé as a whole.

GARNISH

Definition:

A single item or combination of items accompanying a dish. The garnish can be

placed around meat chicken fish or game or served separately.

Whether simple or composite the garnish always blends with the flavour with the basic dish.

It is derived from the French word, to adorn. The term refers to decorative edible items used

to ornament or to enhance the eye appeal of another food item.

Simple garnishes consist of a single element, usually a vegetable, rice, or pasta.

Composite garnishes are made from several ingredients whose flavours blend with

each other as with the main dish. They may consist of ordinary items such as pieces of bacon,

small onions, fresh vegetables, mushrooms, etc., or more elaborate ingredients, such as,

cockscomb, crayfish tails, truffles, filed croustades, quenelles, and croutons depending on the

nature of the dish.

The garnish may also be a kind of ragout made up of a composite salpicon like calves‟

sweetbreads, mushrooms etc blended with brown or white sauce, and arranged in small pastry

shells.

In all cases the garnish should be placed around a dish so as to achieve an overall

harmony of shapes and colours pleasing to the eye.

Modern Plate Garnish



In classical cuisine food was brought to the dining area on large silver platters and

then served. The practice is still widely used for banquets

Currently there is a shift towards smaller portion sizes with good nutritional balance,

and the trend has shifted to plated service. Service on individual plates gives the chef ample

scope to use more thought and imagination in presenting the meal. Plates should not be

overcrowded. The plate is best when simple yet elegant to the eye. The plate should present a

combination of foods working together. It should not be several components that happen to

be on the plate. The portion size should match the plate size.

Many pates need no additional garnish if the accompanying vegetables and starches

provide an attractive balance and colour combinations. Hence the accompaniment

becomes the garnish.

A simple Garnish becomes necessary sometimes to provide colour or balance to a

plate. A simple garnish must be edible, appropriate to the food, planned into the plate

layout not just dumped into the plate.

SOME TIPS FOR PLATE ARRANGEMENT

1. Keep the food off the rim of the plate

2. Arrange the food in unity. The focus should be on the centre of the plate, not on the

edges and the firm.

3. Place the food in the most attractive manner-the better side of the meat on top. The

bone of chop should face away from the guest.

4. Sauces can improve plate presentation. Serve the sauce around or under the food.

Serve just enough sauce so as not to drown the food.

5. Refrain from using the same pattern over and over again in different courses.

6. Garnish only when necessary.

7. Simplicity is the key. It is more attractive to have a simple plate presentation rather

than a complex one.

Examples of garnishes and accompaniments generally indicated by the term in today kitchen

Bouquetiere : Bouquet of vegetables

Jardiniere : Garden vegetables

Clamart : Peas

Crecy : Carrot



Doria : Cucmbers cooked in butter

Dubarry : Cauliflower

Florentine : Spinach

Forestiere : Mushrooms

Lyonnaise : Onions

Parmentier : Potatoes

Princess : Asparagus

FOOD PRESENTATION

As much importance should be given to food presentation as is given to food preparation.

Poor presentation lowers the value of well prepared foods. The intent of food presentation is

to enhance its visual appearance.

Presenting food properly requires a high level of skill, knowledge and imagination.

The modern approach is to present the food in the plate-which is common in a la carte

service. The key word in plate presentation is BALANCE. It is a balance of colour texture,

size, shape and temperature. The food presented must be appropriate to the occasion. It must

be matched to the likes and often the beliefs of the guest. Presentation must complement the

food, not disguise or hide it. Failure to present the food properly will lead to the failure of the

best of dishes.

Factors to be considered whilst presenting food.

1. Temperature: Food presentations first priority is the temp at which it is served, hot food

must be cold. It is vital that hot food is served to the customer immediately. Cold food

should be served on a children plate. It should then be thoroughly chilled before service.

2. Flavour: Everything served on the plate is intended to be eaten. When the guest begin to

eat, they do not eat the meat first, then the potatoes and then the vegetables, they take

pieces of each, at any given time the mouth of the guest contains the flavour of every food

that is on the plate. If the combined flavours of the items are not pleasing then the meal is

a failure. No matter how well the items on the plate are prepared, if the flavours are not

complementary the effect is not pleasing. It is not enough to ensure good preparation; you

must ensure a good balanced presentation of flavours. Escoffier said that a meal is like a

symphony. It should begin softly, gradually building up to a good finale. He understood



that it is the meeting of the flavours in the mouth, which determines the pleasure of the

meal. However, flavour is not always obvious to the eye. It is necessary to create eye

appeal in presentation.

3. Colour: Although a plate of fried fish and French fries may taste good, it has minimal

eye appeal. Everything is brown in colour and crisp in texture. It offers little variety or

excitement for the eye. A simple addition of Cole slaw on a bright green lettuce leaf will

transform the plate completely. It improves not only the flavour and the mouth feel of the

dish, but provides colour and contrast to the eye. The colours used on the plate should be

natural. Artificial and non-food colours should be avoided. Colours must be appropriate

to the dish.

4. Shapes: Eye appeal can be gained not only through colour but through the shape of food

as well. As with colour variety is the key. A plate of meat balls, new potatoes and

Brussels sprouts may taste good and have a pleasing colour. Yet it is so monotonous

being round. Change the shape of the potatoes and use beans instead and now the effect is

better.

COOKING WITH WINE

We all know the importance of wine on the menu. It serves as an accompaniment to

various courses of a meal. Each type of food is best suited by a particular type of wine. It

helps in providing contrast in taste flavour and in some cases helps digestion. Besides being

served in the restaurant wine is also extensively used in the kitchen.

SUITABILITY: Before we go on to actual use of wine, let us examine which wines are best

suited for cooking. If you survey the market one can find certain wines labelled as cooking

wines. They are wines produced specially for cooking. They are not as superior as a table

wine and are generally by products of table wine.

Cooking wines are not matured for very long and are generally cheaper than table

wines. However cheaper table wines can also be used in the kitchen. Try to avoid strongly

flavoured wines which may adversely affect the flavour of the food. Generally sweeter wines

are preferred to dry wines. Champagne can also be used like other sparkling wines.

Wine is used in Soup making

The taste & flavour of the soup is considerably enhanced by the addition of a little

wine. A dessert spoon-full of wine is enough for 6 to 8 portions. White wines go very well



with bisque and other fish based soup.

Use of wine in salad

Wine may be added as a substitute for vinegar or lime juice to create tangy salad dressings.

Wines are used for basting

Meat and poultry can effectively be basted with wine to a very good effect. Used very

effectively for deglazing roasting pans for gravy. Champagne can be used to baste turkey and

ham.

Wines are used in sauces and stews.

Red wine may be added to almost all brown sauces, white wine for veloute sauce and

its derivatives or to fish based sauces. Wine is also used to prepare reduction for béarnaise

and hollandaise and its derivatives. Wine can also be used to flavour stews.

Wine as a marinade

Old and tough meat can be marinated in wine by which tough fibre are made tender,

wine also enhances the flavour in old meats.

Poaching in wine

A good way to enhance the flavour for fish and meats during poaching is by adding a

glass of wine to the poaching liquor. Flat fish can be poached entirely in white wine

while whole salmon can be poached in court bouillon to which a glass of wine is

added. Wine can also be used to poach fruits pears, apricot etc.

Wines used in Desserts

Sweet wine and fortified wines such as port and also brandy are used extensively in

desserts.

MOUSSE & MOUSSELINE

Definition: *Mousse is a French term meaning „foam‟ is applied to dishes with a foamy

texture, usually cold and often sweet but also savoury and soft.

*It is light smooth and soft preparation either sweet or savoury, in which the ingredients

are whisked or blended and folded together and are more often, then not, lightened with

beaten egg whites.

TYPES:



Savoury mousses are served as an hors d‟ oeuvre or entrée, it may be served hot and may be

based on fish, shellfish poultry, foie-gras, ham etc.

Sweet mousse is usually based on fruit or flavouring such as chocolate or coffee. They are

often set in individual moulds and are served cold. They may be stabilised using gelatine or

Gum tragacanth may be substituted for gelatine.

For the gardemanger chef, mousse is a fully cooked basic ingredient which is pureed,

bound with gelatine or fat and lightened with an aerator of whipped cream or egg

whites. The term is also used to describe preparations which are either hot or cold, for

which the basic structures remains the same.

PREPERATION

Hot Mousse or cold mousse has three basic components:

Base: The base can be Poultry, ham, Meat, fish, shellfish, foigras truffle, vegetables,

etc. the base provides flavour, colour, body and character to the finished product.

Binder: This provides the structure to the finished product. This is done by the

inclusion of aspic jelly or gelatine which will set as the finished product is chilled, or

cold flavourful fat such as butter, will also contribute to the same.

Aeration: The lightening of the mousse which is accomplished with whipped

cream and/or whipped egg whites. Whipped egg white adds lightness without

increasing the calories much.

The usual proportion of the basic components would be 1 kg of base: 30 gms of gelatine

+ 1 cup of water : 750 gms of prepared aeration.

RECIEPE of fish Mousse (HOT)

Pound 500 gms, fish fillets in a mortar sprinkle with fine salt and freshly ground

pepper, then blend in 2-3 egg whites. Rub this forcemeat through a sieve and refrigerate fill

almost setting. At this stage add thick fresh cream. Adjust seasonings, pour mousse into

lightly oiled mould, cover and secure, then poach gently in a bain-marie in the oven at 190o

(375° f). Wait for ten minutes before turning out, serve warm, coated with fish sauce.

MAKING OF COLD MOUSSE

Preparing a cold mousse is a tricky affair and requires the service of a skilled chef.



However, if these below mentioned seven steps are followed it will minimize the risk.

1. Moulds – should be prepared first to ensure that the mousse can be moulded before it sets.

Individual moulds, such as ramekins or small timbales should be lubricated or lined in a

manner consistent with the character of the mousse. Lining means coating the moulds with a

thin layer of aspic jelly. Decorations are laid on the layer of aspic jelly and the mousse

mixture is poured into moulds. When the mousse is unmolded, it is a finished product both

coated and decorated. Alternately it could be moulded, allowed to set, then turned out and

coated or garnished, as needed.

2. Base: - Preparation of the base is the next step. Fully cooking the base product is

mandatory; however, overcooking will result in a dry texture and poor mouth feel. The base

product should then be pureed. The consistency of the pureed mixture can be adjusted with

one of the following items: Veloute, mayonnaise, béchamel, cream or some similar product.

The resulting puree should have a smooth, velvety texture. If cream is used it must be added

near the end of the puree process to avoid breaking the cream. The puree should be slightly

over seasoned to allow for the aeration which will be added. For the highest quality

preparations the pureed mixture should be put through a fine sieve. Modern equipment

replaces hand sieving.

3. Binder: The amount of gelatine to be added with be proportional to the amount of

base to be set. The liquid to be added is limited only by what is suitable to the character of the

mouse and the setting power of the gelatine. Rehydrate the dry gelatine by sprinkling it

evenly into the cool liquid. Allow sufficient time for the gelatine granules to absorb the liquid

(bloom) then place the bloomed gelatine over a bain marie until melted.

4. Wisk: The binder into the base, both the base and the binder should be at room temp for

this step.

1. AERATION: Will require the whipping of either cream or egg whites or both

whipped separately to soft peaks.

2. Fold: the aeration into the base/ binder mixture. If the base mixture is to thick or

cold, the aeration will be deflated.

3. Mould: the mouse before it starts to set.

The characteristics of a well made mouse are:-

1. Velvety smooth texture

2. Light and airy consistency which is not heavy or rubbery no airpockets.



3. A delicate but distinctive flavour

If a mouse mixture is moulded into multi portion terrines or timbales, resulting

item is referred to as a Mouse. If the mousse, mixture is made richer by addition

of cream and is moulded into single portion timbales or moulds or shaped into

quenelles, the resulting item is termed a Mousseline

NON EDIBLE DISPLAYS & CENTERPIECES

In French they are known as “Piece Montée”.

Originally a large ornamental item of patisserie used to decorate the table at a banquet or a

party. It usually reflects the theme of the occasion. In France, it is still popular for a wedding

or baptism and displays the artistic skills of the confectionary trade. It was very popular in the

Middle Ages, today a simple type of piece montée is the croquembouche, made of

profiteroles filled with cream which has been sweetened and suitably flavoured, glazed and

decorated with fancy sugar work.

Although food holds the spotlight in all buffet presentation, the objective of

buffet planning must be to achieve visual beauty both in the artistic presentation of each item

of edible food and in the arrangement of the many dishes on the buffet table. Nothing

heightens the beauty of the buffet more than an outstanding centre piece (piece montée)

which may be made of ice, tallow or other such materials. The term non-edible is used

generally, to indicate that the centre piece is not meant for consumption along with the rest of

the food on the buffet.

The guest should be able to identify the theme of the buffet at a glance, just by

observing the non-edible decorations that provide eye-catching background for the

presentation. A non-edible decorative display piece should be a work of art, always in good

taste, whether the figure is made of ice sugar, tallow or any other material.

The may be classified into:-

ARTISTIC DISPLAYS FOOD DISPLAYS

1. Ice carvings 1.Bread Displays

2. Fallow Displays 2.Cheese & wine displays

3. Butter/Margarine sculptures 3.Seafood Displays

4. Salt dough sculptures (Saltilage) 4.Pastry Display

5. Sugar craft (pastillage) 5.Spice Display

6. Chocolate Mouldings 6.Fruit & Veg.arrangements



7. Fruit and veg. carvings 7.Suckling pig Roast turkey Hams

8 Chaud Froid

9 Aspic cut outs

ICE CARVING

The Ice sculpture is the highlight of any buffet, and its focal point. Ice can be carved

into any shapes, size or figure that fits the theme or occasion. For e.g. Christmas- Santa

Clause, Anniversary- a heart.

The essentials of Ice-carvings.

1. Use 100-300 pound block of ice 40 inches high by 20 inches wide by 10 inches thick.

2. A pair of ice tongs for moving ends and handling the ice.

3. An ice shaver with 3 to 4 prongs used to carve out the details and do the small

cuttings on the block of ice.

4. An ice pick is used to split block of ice.

5. A hand saw is used to remove large cuts of ice or to make rough outlines

6. Chisels ranging in size from ½ to 2 inches.

7. A good pair of gloves which have metal finger tips to prevent accidents.

8. A variety of templates

9. An electric chain saw-(optional)

10. Salt is used for mending broken pieces of ice.

Points to be kept in mind

The optimum temperature for ice carving is 28°F or less. An ice block will melt at the

rate of half to an inch per hour at room temperature.

Such ice carvings must have a base that is at least 6 inches high, for stability.

If a piece of ice breaks off dip each broken edge into salt and press back together for a

few minutes till it holds.

The table used for the carving must be sturdy to support the weight of the ice.

The carved ice block should be placed in specially constructed pans wider that the

base of the wooden block, on which, the ice carving will rest securely on top of the

wooden block.

Coloured rotating lights could produce dramatic effects.



The ice sculpture could be placed on a rotating turn table.

The pan under the ice sculpture on display should be decorated with a linen cloth,

flowers, ferns or other decorative material.

TALLOW WORK:

Patterns and sculptures made with animal fat creating an eye- catching tallow piece is

always time consuming, and should be planned well in advance. Such displays can be used

over and over again but they should be covered with translucent wrap when not in use as dust

tends to stick to them.

To be successful in the execution of a tallow display, the person making the display

should have a model or a photograph of the piece to be made. In general a formula

made up in the following proportions work well in tallow displays: 1/3 beeswax, 1/3

paraffin wax, 1/3 beef fat the quantity of fat may be increased to make it more pliable.

A solid secure wooden base must be used.

BUTTER AND MARGARINE CARVINGS:-

Very often in place of tallow, butter or margarine could be used, margarine is more

preferred as it is easier to handle, and it could either be moulded or sculpted.

CHOCOLATE MOULDINGS

Tempered chocolate can be used to make figures which can be attractively arranged to

be used as centre pieces during festive times like Christmas and Easter, or may be used to

adorn the dessert buffet.

SALTILAGE:-

These are salt dough used for sculptures. Combine 1 cup of water and 1 cup of

cornstarch. Mix well over medium heat, stirring constantly, to a very thick paste. Knead 2

cups of salt into the hot mixture. It could be coloured e.g. soya sauce for brown colour. When

the sculpture is finished it must be painted with cornstarch mixture.

Saltilage dries quickly and tends to crack easily.

Fruit & vegetable carvings

Very attractive centre pieces can be made by carvings various shapes out of fruits and



vegetables. Large pumpkins, melon and such vegetable vegetables can be used as containers

or carved into objects such as boat, ships, birds etc. various flowers can be made, the variety

in colour of fruits and vegetables adds to a lot of eye appeal and the presentation of the centre

pieces. Care should be taken not to use non food items such as pins, staples, toothpicks,

drawing pins to hold the arrangement in place. Water may be sprayed to make to look fresh.

SUGAR CRAFT “PASTILLAGE”

This could include (1) Pulled Sugar (2) Poured sugar (3) Blown sugar

(4) Spun sugar

Cooked sugar can be used in various forms to provide stunning works of art that could adorn

a dessert buffet.

Sandwiches

In simple terms, sandwiches may be described as two pieces of bread with some

filling between them. However, in modern times where time is limited, sandwiches have

become extremely popular and can range from delicate tea sandwich to traditional

Scandinavian smørrebrod. They may be served cold or hot, plain or grilled or even toasted.

As the story goes sandwich was invented by an English Earl whose name was John

Montague, the fourth Earl of Sandwich and is named after him. He was a compulsive

gambler and found no time to have an elaborate meal and would ask for a piece of meat to be

put between two slices of bread and served to him.

Sandwiches may be served as snacks, for breakfast, tea parties, barbeques, entree,

cocktail parties, buffets, etc. In addition, may be had as a whole meal by them.

Parts of a sandwich:-

1. Bread.

2. Spread

3. Filling

4. Garnish

5. Accompaniment.

Bread

Bread may be sliced; they may be plain, grilled, fried or toasted. They may be cut into

different shapes; however, this must be done after filling.

Types of bread used:-



Loaf bread

Brioche

French bread

Brown bread

Burger buns

Danish rye bread, etc.

In case of sweet sandwiches:-

Genoese

Fruit bread

Meringue

Croissants, and

Puff/short crust pastry.

Spreads

Spreads are substances applied on bread:-

To moisten the surface of bread.

To add to taste and flavour.

For binding

To add to nutrition

To prevent sogginess

To suffice, when there is no filling.

Types of Spread

Most spreads are savoury butters, mixed with salt, pepper, Worcestershire sauce,

tobacco sauce, etc. These butters should not be frozen but at room temperature and slightly

creamed for easy spreading. Some of these butters are:

Lemon butter

Onion butter

Olive butter

Paprika butter

Mayonnaise

English mustard



French mustard

Chutney butter

Lobster butter, etc.

FILLINGS

Fillings are foodstuff, which is kept either on top or in between the slices of bread. It

should be crisp, colourful, fresh, dry, juicy, clean and hygienic. There are types and types of

fillings the variety are endless and amazing, but they could be grouped as meat, fish, poultry,

egg, chesses, raw & cooked vegetables, cereals, fruits, etc.

TYPES OF FILLINGs

Some examples for cold sandwiches

Chopped hard-boiled eggs mixed with crumbled blue chesse with a little milk.

Cold meat loaf slices mixed with sour cream & horseradish.

Tuna salad with ripe avocado slices.

Cream chesse with chopped ripe olives.

Some examples for hot sandwiches

Pan-fried shredded steak topped with crisp onion slices.

Shredded grilled fish topped with seafood cocktail sauce and lettuce.

Stir-fried shredded chicken topped with green onions, bean sprouts and a dash of soya

sauce.

GARNISHES

Garnishes are important for an attractive appearance and are necessary for proper eye

appeal. Some garnishes used effectively, are parsley-sprigs, pimentos, tomatoes, olives,

angelica cut in various shapes, etc. Fruits such as lemon, pears, pineapples, etc. add to the

appearance. Garnishes may also be placed on the plate along with the sandwich, which also

serves as an accompaniment for e.g. slices of tomatoes, lettuce leaves, pickled onions,

gherkins, capers, etc.

ACCOMPANIMENTS



The accompaniments for sandwiches may be hot or cold. The common

accompaniments are Wafers, French fried potatoes, salads like Cole slaw, red cabbage salad,

Russian salad, Woldorf salad etc. Propriety sauces like Tabasco sauce, Tomato ketchup, H.P.

sauce etc. may be served along with sandwiches.

CLASSIFICATION OF SANDWICHES

Points to be noted in sandwich preperation

Use stale one-day-old bread, which has a firm and a close fine texture for sandwiches

• For rolled and pinwheel sandwiches use fresh bread.

• For toasting use left over bread.

• Use enriched and variety of breads for a wider choice

•Keep loaves sliced for speedy service.



•Use adjacent slices of bread so that they are of even sizes and can be easily cut and

wrapped.

• Since modern breads have high water content, they are packed whilst still warm and

therefore mould could infect the bread. Before using we should discard bread having

blue/green patches.

•Avoid removing the crusts. This save time and give more apparent value, prevents bread

from staling and breaking during service and handling.

•Cream the butter for easy spreading.

•Use only fresh ingredients

•Take care in matching the ingredients eg. Pineapple slices with white meat.

•Ingredients with high moisture content should -be added just before service.

•Follow the rules of storage

•Since sandwich preparation involves skill & speed, planning is very important.

•Make sandwiches “to order" if possible.

•Store all breads in original wrappers, except for the loaves in current use store the wrapped

breads' on a clean shelf well away from the floor.

•Handle bread and fillings as little as possible during all processes, avoiding the use of

hands if tools or equipment can do the job efficiently.

•Make prepared fillings only in such quantities as will be used during one serving period.

Hold them at 400

F or lower. Avoid leftovers. Never hold over any perishable foods or

fillings that have been at room temperatures for four hours or more. Never expose fillings at

room temperatures for long periods, as food poisoning bacteria grow rapidly in many

sandwich fillings and even in bread moistened by mayonnaise or salad dressings, etc.

•Serve unwrapped sandwiches immediately.

•Immediately following preparation, wrap all sandwiches not to be served at once, in

semi/permeable, moisture/vapour 'proof; paper, refrigerate immediately. Never use a

dampened cloth or towel to keep bread or sandwiches moist because this procedure provides

an ideal media for rapid growth of harmful bacteria.

•Sandwiches may be stored for 12-24 hours at temperatures under 40°F, if they have been

prepared carefully and quickly under rigid sanitary conditions. The best hold temperature is

40°F.



• Avoid stacking sandwiches in large units or placing them in cardboard boxes as these

methods may affect the quality.

• The danger incubation zone for most food poisoning bacteria is from 40°F. to 60°F.

Maximum time limit for holding sandwich fillings at incubation temperature is four hours.

Do not risk food poisoning by extending this. Display sandwiches only in such quantities as

can be used during one serving period.

TYPES OF SANDWICHES

OPEN SANDWICH

These are made with one slice of bread and the filling is visible in this type of sandwiches.

CLOSED SANDWICHES

These are made with two slices of bread with fillings in between. There are many variations

for e.g.

SWEET SANDWICH

Prepared with thin slices of stale Brioche and filled with chopped fruits or jam or thick

sweet custard.

SANDWICH CAKE

These look like iced layer cakes and for these round bread loaves are used. They are sliced

in two or three round slices and different savoury spreads/fillings are used and they are iced

on top with soft icing containing butter, cheese, etc.it is cut into wedges.

PINWHEEL

The top crust is taken out of the sandwich loaf, it is then sliced length wise and butter and

soft filling spread evenly. It is then rolled firmly. This sandwich is cut into roundels.

CLUB SANDWICH

This sandwich is served hot and consists of two buttered slices of toast. One slice is the base

on which sliced cooked chicken, egg, lettuce, tomatoes, grilled bacon or ham may be



placed. The other slice is placed on top, pressed firmly, trimmed and decorated and served

between folds of a paper napkin.

DOUBLE DECKER

In this sandwich, three slices are used, the middle slice is buttered on both sides and

filling is placed in both the layers. It is pressed firmly, trimmed and held together with a

cocktail stick with stuffed olive or cherry.

YIELD

Definition:

The amount of a product that remains after the processing, performed as required,

with-in an establishment is called the “yield” of that product.

In order to determine the yield of a given product the product must be weighed at the

onset of the yield test. The formula for calculating yield is as follows:

Remaining weight x 100 = Yield %.

Original weight

A total yield test would require a product to be tested from the original state of purchase until

it leaves the kitchen as a finished product to be served to the guest. This is done to determine

the true food cost of the the final edible amount of the product as compared to the purchased

original weight.

The types of Tests that are necessary in Meat and Fish products are:

1. TRIM TEST: A trim test determines the amount of the excess fat or unusable meat that

has been left on by the supplier. Fully trimmed Joint x 100 = Trimming yield %

Untrimmed Joint

2. Boning yield: A product may be partially or fully boned.

Boneless weight x 100 =Boning yield

With bone weight

3. Yield by carcass weight

Usable meat x 100= Carcass yield%



Whole carcass weight

Cooking Yields:

All meats will shrink to some extent during cooking, due to loss of moisture and

melting of fat. The amount of shrinkage depends largely on the amount of cooking time, as

well as on the temperature at which the product was cooked. The method of cooking may

also affect the shrinkage. Moist heat cooking may result in less moisture being lost, low

temperature 120°C to 150°C is generally recommended as it results in less shrinkage from

both moisture and fat.

Weight after cooking x 100= cooking yield %

Weight prior to cooking

Serving Yields:-

The Actual no. of portions that can be served form a joint, multiplied by the portion

size determines the net serving weight. Yield is necessary to accurately arrive at or calculate

the selling price of a product for e.g. a chef would bring a carcass of mutton and then butcher

it into various joints and cuts. In order to do this he would need to buy the carcass, you would

need a place as well as chefs to butcher it into various cuts, and then store it in a freezer until

it is needed. All this cost money.

This method would be inefficient unless the entire carcass was utilized. In the modern

context, with improved technology and services the chef may need only, to purchase those

items directly from the market instead of buying the carcass, or he can outsource the work,

thereby reducing the cost.

food production notes - ihm shimla · food production notes 5th sem ... the larder is a department...

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